Smothered leeks and kohlrabi

Name: Smothered leeks and kohlrabi
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: European, British
Ingredients: 3 leeks, trimmed and cut into 2cm/¾in lengths; 2 kohlrabi (around 650g/1lb 7oz), trimmed, peeled and cut into 2cm/¾in cubes; 3 large carrots (around 550g/1¼lb), peeled and cut into 2cm/¾in pieces; 6 garlic cloves; 1 bay leaf; 2 sprigs fresh thyme; water, to cover; salt and freshly ground black pepper; 40g/1½oz butter

3 steps

Prep:30minCook:2h

Smothering is a way of cooking vegetables with a little fat and the least possible amount of water, in a covered pan (I guess that's the smothering bit) until very, very tender. Kohlrabi holds together well, adding its own natural sweetness.

Updated at: Thu, 17 Aug 2023 10:39:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories117 kcal (6%)

Total Fat5.8 g (8%)

Carbs16 g (6%)

Sugars6.4 g (7%)

Protein2.4 g (5%)

Sodium203.3 mg (10%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3leeks

trimmed and cut into 2cm/ 3/4in lengths

650gkohlrabi

trimmed, peeled and cut into 2cm/ 3/4in cubes

550gcarrots

large, peeled and cut into 2cm/ 3/4in pieces

6garlic cloves

1bay leaf

2 sprigsfresh thyme

water

to cover

salt

freshly ground black pepper

40gbutter

Instructions

Step 1

Place the leeks, kohlrabi, carrots and garlic into a wide shallow pan which will take them in a single layer. Tuck the herbs down among them.

Step 2

Pour in enough water to come about 1.5cm/½in up the sides of the pan. Season with salt and freshly ground black pepper and dot with butter.

Step 3

Bring up to the boil, then reduce the heat to the absolute minimum. Cover the pan with a lid or foil and leave to cook very gently for about an hour, stirring occasionally to make sure that it doesn't catch. If necessary add an extra splash of water, or if it ends up too watery, uncover and boil the water off. Either way, you are aiming to end up with meltingly tender vegetables, perhaps slightly patched with brown towards the end of cooking, with little more than a few tablespoonfuls of syrupy liquid left in the pan. Serve warm.

View on bbc.co.uk

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