1.75 lb boneless pork roast
1 large bunch kohlrabi, peeled and cubed
2 Russet potatoes, peeled and cubed
1 large carrot, cut into coins
3 1/2 oz beech mushrooms (Buna shimeji)
2 1/2 lb boneless pork roast
1/2 lb pearl onions*
freshly ground black pepper
Preheat oven to 350. Sprinkle the pork on all sides with the spices. Heat oil in a stovetop and oven safe dutch oven. Add the vegetables and saute until the onions start to brown. Push the vegetables to the sides of the pan and add the pork. Cook to slightly brown each side. Place in the over and roast for 40 minutes or until thoroughly cooked. Slice and serve.
*I get bored too easily to peel tiny onions so I just use (undefrosted) frozen. They can be tricky to find but most stores seem to carry them during the holiday season. Stock up!
I love cooking in a dutch oven. It is almost as easy as slow cooking because I can start the meal off on the stove and then pop it in the oven and pretty much ignore it until it is fully cooked. How can you beat a one pot meal?
Kohlrabi, if you are unfamiliar with it, is similar in texture to a potato or celeriac. Try to buy a bunch with largest bulbs possible, there is a fair amount of loss when it peeled. I ended up with a a few cups of cubed kohlrabi. It is a little tricky to peel, cut the tentacles off then use the knife to cut off the thick skin. The leaves are edible so save them for another dish.
Kohlrabi is so difficult to find in the UK. I love Kohlrabi! I tend to buy the little ones as they are very tender. I cut mine into small slices, add some of the leaves (julienne cut) and cook them in some stock with added cream… so delicious.
You cook a lot of things I know from Germany! It's always a pleasure coming to your website… it makes me think of home!
I'm seeing Kohlrabi more often in the market and am always looking for new and interesting ways of using it.
Thanks for the idea!
That sounds like a great idea. I love kohlrabi! I am glad you have been enjoying my website.
I ate kohlrabi for the first time this year and I'm seeing it more and more often at the market. It's great to see recipes utilizing it!
I love kohlrabi