Side Dish: Germany – Kohlrabi Mit Kartoffeln (Braised Kohlrabi with Potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

3 medium kohlrabi bulbs (about 1 lb / 500 g), peeled and cut into 1 / 2–3 / 4 inch cubes
1 lb / 500 g waxy potatoes, peeled and cut into 1 / 2–3 / 4 inch cubes
1 medium onion, finely chopped
2 tbsp (30 ml) butter
1 1 / 4 to 1 2 / 3 cups (300–400 ml) vegetable or chicken stock
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) chopped fresh parsley

Instructions

1. Melt butter in a large skillet or shallow pot over medium heat and sauté the onion until translucent, about 4–5 minutes.  
2. Add the cubed kohlrabi and potatoes, stir to coat, and season with salt and pepper.  
3. Pour in stock to come halfway up the vegetables, bring to a simmer, cover, and cook until both kohlrabi and potatoes are tender, about 15–20 minutes.  
4. Remove the lid and simmer a few minutes to reduce any excess liquid; adjust seasoning.  
5. Stir in chopped parsley and serve warm.