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🍲 Creamy Kohlrabi Stew with Pine Nuts

351 kcal · 30 min · 4 servings

Ingredients

• Spring onions 3 pcs
• Kohlrabi 800 g
• Carrots 2 pcs
• Butter 1 tbsp
• Poultry broth 500 ml
• Whipping cream 500 ml
• Salt pinch
• Pepper, black ground pinch
• Nutmeg, ground 0.25 tsp
• Pine nuts 4 tbsp
• Parsley, fresh 10 g

Instructions

1. 1. Wash the spring onions thoroughly and shake them dry.
2. 2. Cut the spring onions into coarse rings.
3. 3. Peel the kohlrabi and cut it in half.
4. 4. Slice the kohlrabi halves into thin slices.
5. 5. Peel the carrots and remove the ends.
6. 6. Slice the carrots as well.
7. 7. Heat a pot and melt the butter over medium heat.
8. 8. Add the spring onions, kohlrabi, and carrots to the pot.
9. 9. Sauté the vegetables for about 2 minutes.
10. 10. Deglaze the vegetables with the broth.
11. 11. Let the soup simmer for approx. 10 minutes.
12. 12. Stir the cream into the soup.
13. 13. Warm the soup briefly without boiling it.
14. 14. Season the stew with salt, pepper, and grated nutmeg.
15. 15. Heat a frying pan over medium heat.
16. 16. Toast the pine nuts for approx. 3 minutes without fat.
17. 17. Wash the parsley and shake it dry.
18. 18. Pluck the parsley leaves from the stems.
19. 19. Chop the parsley leaves coarsely.
20. 20. Taste the stew one last time and adjust seasoning if needed.
21. 21. Divide the stew among deep plates.
22. 22. Sprinkle the dish with the chopped parsley.
23. 23. Add the toasted pine nuts on top.
24. 24. Serve the stew hot and enjoy.

Nutrition per serving

• kcal: 351
• Protein: 6 g · Fett/Fat: 29 g · Carbs: 18 g