Stewed Kohlrabi with Caramelized Onions
4 servings
50 minutes
Braised kohlrabi with caramelized onions is an exquisite dish of French cuisine that combines the tender texture of kohlrabi with the sweet depth of caramelized onions. The slightly crunchy and juicy kohlrabi softens under long braising, while the onion, infused with the aroma of vegetable oil and sugar, turns into a velvety sauce base. A light hint of cumin adds spiciness, and wine vinegar contributes a subtle tang that harmoniously completes the flavor. This dish pairs well with meat or fish mains but can also serve as a light standalone side. French chefs appreciate it for its simplicity in preparation and the variety of flavor nuances that create a cozy and refined gastronomic impression.
1
Wash, peel, and cut the kohlrabi into strips (or grate it on a coarse grater).
- Kohlrabi: 600 g
2
Peel the onion, chop it, and sauté in vegetable oil until translucent. Sprinkle with sugar and heat until the sugar caramelizes.
- Onion: 1 piece
- Vegetable oil: 2 tablespoons
- Sugar: 1 tablespoon
3
Add kohlrabi, salt it, and season with cumin. Pour in 100 ml of hot water and cook covered for 35 minutes, stirring occasionally. Sprinkle kohlrabi with flour, mix and cook until soft. Drizzle with vinegar.
- Kohlrabi: 600 g
- Caraway: to taste
- Salt: to taste
- Wheat flour: 1 tablespoon
- Wine vinegar: 1 tablespoon
