The Hungarian name translates to Tasty or Yummy Pottage, the name may be an indication that this mild and slightly sweet vegetable stew is usually liked by children.
I used to love this as a kid, when it was served up a bit more often than these days (meaning – once in 20 years). Peas and carrots are sweet and all round good stuff, also the young kohlabry is surprisingly agreeable with children too. Try to give them a slice raw, they might just love it and ask for more.
Kohlrabi is usually available from mid April to autumn, the roots could be used hollowed, stuffed with meat and baked in a white sauce or in a stew as in this recipe. Usually the root is prepared but the young leaves and stems can make a tasty addition to the dish too. It’s another example of the vegetable stew or pottage that can be eaten as a main course or as a side dish with meats or meat patties.
- 400 gram ( 0.9 lb) peas (fresh or frozen)
- 300 gram (0.6 lb) carrots
- 300 gram (0.6 lb) kohlrabi
- 3 tablespoons of oil (sunflower or vegetable)
- 20 gram (2.5 tablespoons) plain flour
- 250ml (1 cup) milk
- 250ml (1 cup) water
- 1 teaspoon of sugar (optional)
- chopped fresh parsley
- salt to taste
- Clean/peel the carrot and kohlrabi and cut them into small 0.5 cm cubes
- Heat the oil and cook the carrot and kohlrabi whilst stirring for 4-5 minutes. Add the peas, cook a bit further
- Dust with the flour, coat the vegetables evenly then slowly add 1 cup of cold water first while stirring then 1 cup of milk
- Cook on a medium heat until all of the vegetables are tender – about 10 minutes, if your stew getting too thick you can add a bit more milk for the desired consistency
- Season with salt, freshly chopped parley and a little sugar if using