Kohlrabi Stew with Sour Cream | Creamy Autumn Vegetable Dish

Peel the kohlrabi and carrots, then cut them into even, approx. 1.5 cm cubes. Finely chop the onion and garlic. Wash and finely chop the fresh parsley.

Heat the sunflower oil and 25 g of butter (half of the butter) in a pot. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic, and after 1 minute, stir in the prepared kohlrabi and carrot cubes.

Sauté the vegetables over medium heat for 4-5 minutes so their edges lightly caramelize, then season with salt and pepper to taste. Pour in the warm vegetable stock so that it just covers the vegetables. Cover with a lid and simmer gently for about 15-20 minutes, until the vegetables are tender but still have a slight bite.