The soft, creamy kohlrabi with carrots, onions and spices is the perfect vegetarian dish for colder days.
I took the recipe for this dish from my Hungarian grandmother. The dish can be prepared from most vegetables. The vegetables are to be soft, very thick and flavoured with sour cream. This way of preparing vegetables in Hungary is very popular and despite the fact that you will not find this dish in restaurants, it is often made in almost every Hungarian home.
Vegetables that work best here are spinach, carrots, zucchini, peas and kohlrabi. The dish can be served with eggs or schnitzels (this is how it is served in Hungary).
I ate it without any meat added to it, it’s also very tasty like that.
Peel the kohlrabi, cut into strips, put it in a bowl and sprinkle with a teaspoon of salt. Mix and let it stand for 30 minutes. After 30 minutes, remove the kohlrabi juice if there is any coming out.
Peel and chop an onion. Put it in a pan and add butter. Fry on a medium heat until golden brown. Add kohlrabi, grated carrots, Roman cumin, hot and sweet paprika and black pepper to the fried onion. Fry for an additional 2-3 minutes then pour 400 ml of water into it. Cover with a lid and simmer until the vegetables soften.
Mix cream with flour, 2 tablespoons of water and finely chopped dill in a cup. Pour the mixture over the softened vegetables. Season to taste with additional salt and simmer for an additional 2 minutes.
Serve the kohlrabi by itself, or with bread or egg or even as a hot addition to meat dishes.
You can also add a tablespoon of vinegar to the vegetables. However, I didn’t do it.
Cook the vegetables until the point when you find them soft enough for your liking.
Do you like kohlrabi ? If so, try our recipe for Carrot and kohlrabi salad.