Browned Kohlrabi Karalabe Fozelek
Dive into the comforting flavors of Hungarian-inspired cuisine with this *Browned Kohlrabi Karalábé Főzelék*. This creamy, paprika-laced kohlrabi stew combines the nutty sweetness of browned butter with tender kohlrabi cubes, simmered to perfection in a velvety vegetable broth and milk-based sauce. Enhanced with lightly caramelized onions, garlic, and a subtle flour roux, this dish achieves a rich, hearty texture that’s both satisfying and wholesome. Fresh parsley adds a burst of brightness, balancing the earthy depth of this classic Hungarian side dish or light main course. Perfect for cozy family dinners or when you’re looking to explore unique vegetable-forward recipes, this kohlrabi főzelék is a delicious way to transform humble ingredients into something truly special. Serve it warm with crusty bread for a complete, comforting meal!
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Recipe Information
Ingredients
- 4 medium (about 2 lbs total) kohlrabi
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 2 cups vegetable broth
- 1 cup whole milk
- 2 tablespoons, chopped fresh parsley
- 1.5 teaspoons (adjust to taste) salt
- 0.5 teaspoons (adjust to taste) black pepper
Instructions
Peel the kohlrabi and cut it into small cubes (about 1/2-inch pieces). Set aside.
In a large, heavy-bottomed pot, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Add the chopped onion and cook, stirring occasionally, until softened and slightly golden, about 5 minutes.
Add the minced garlic and sauté for another minute, until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook the roux for 2 minutes, until lightly golden.
Stir in the paprika, followed by the cubed kohlrabi. Toss the kohlrabi to evenly coat it in the roux mixture.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and cook for 15-20 minutes, stirring occasionally, until the kohlrabi is tender but not mushy.
While the kohlrabi is cooking, melt the remaining 1 tablespoon of butter in a small skillet over medium heat. Cook the butter until it turns brown and nutty, then remove from heat and set aside.
Once the kohlrabi is tender, reduce the heat to low and stir in the milk. Allow the mixture to warm through, but do not let it boil.
Stir in the browned butter, chopped parsley, salt, and black pepper. Adjust the seasoning to taste.
Serve the Karalábé Főzelék warm as a side dish or a light main course. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 5497 mg | 239% | |
| Total Carbohydrate | 296.2 g | 108% | |
| Dietary Fiber | 140.4 g | 501% | |
| Total Sugars | 120.7 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1313 mg | 101% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 14349 mg | 305% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
