North Croatian Kohlrabi Stew Koloraba Cuspajz
Discover the comforting flavors of North Croatian Kohlrabi Stew, or Koloraba Cuspajz, a traditional dish that transforms humble ingredients into a creamy, flavorful delight. This hearty stew combines tender cubes of kohlrabi and potatoes with aromatic vegetables like onion, carrot, and garlic, all simmered in a rich vegetable broth and finished with a touch of milk for irresistible creaminess. A tangy kick of white vinegar and a hint of sweetness from sugar balance the dish perfectly, while freshly chopped parsley adds a burst of freshness to every bowl. Ready in under an hour, this easy-to-make vegetarian stew is perfect as a main course or a warming side, especially when paired with crusty bread. With its rustic charm and simple cooking techniques, Koloraba Cuspajz brings the flavors of Croatia to your table, making it an ideal recipe for cozy weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 4 medium bulbs kohlrabi
- 3 medium pieces potatoes
- 1 large piece onion
- 1 medium piece carrot
- 2 cloves garlic
- 3 tablespoons vegetable oil or sunflower oil
- 2 tablespoons all-purpose flour
- 250 milliliters milk
- 500 milliliters vegetable broth
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 tablespoon (chopped, for garnish) fresh parsley
Instructions
Peel the kohlrabi bulbs and potatoes. Cut both into small cubes, approximately 1/2-inch in size. Set aside.
Peel and finely chop the onion. Peel and dice the carrot. Mince the garlic cloves.
In a large pot or deep saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the diced carrot and continue cooking for another 3 minutes, stirring occasionally.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the sautéed vegetables and mix well, creating a roux. Cook the flour for 1-2 minutes while stirring constantly to avoid raw flavor.
Slowly pour in the vegetable broth while stirring to combine. Bring the mixture to a simmer.
Add the cubed kohlrabi and potatoes to the pot. Stir well to ensure they are evenly coated in the broth. Cover and let simmer on low-medium heat for 20-25 minutes, or until the kohlrabi and potatoes are tender.
While the stew is simmering, heat the milk in a small saucepan until warm (you can microwave it if preferred). Slowly stir it into the pot, making the stew creamy.
Add the white vinegar and sugar to the stew. Season with salt and pepper to taste, adjusting as necessary.
Once the vegetables are fully cooked and the flavors have melded, remove from heat. Let the stew cool slightly before serving.
Garnish each serving with freshly chopped parsley. Serve the stew warm with a slice of crusty bread or as a side dish to your favorite protein.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 14.3 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 166 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1504 mg | 32% | |
*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.
