Buttery Kohlrabi Stew | Creamy and Homestyle Autumn Main Dish

Thoroughly wash and peel the vegetables. Cut the kohlrabi and carrots into uniform, approx. 1.5 cm cubes or thin batons. Finely dice the onion, and crush or grate the garlic cloves.

Melt the butter in a pot over medium heat, add the finely chopped onion, and sauté until translucent, about 3-4 minutes. Then stir in the crushed garlic and sauté for another 30 seconds until fragrant.

Add the prepared kohlrabi and carrots to the onion base. Season with salt and pepper to taste, then sauté the buttered vegetables, stirring constantly, for 3-5 minutes so the flavours meld nicely and the vegetables caramelize slightly.