Smothered Leeks And Kohlrabi
This hearty and comforting recipe showcases the natural sweetness of leeks, kohlrabi, carrots, and garlic as they gently simmer with fragrant herbs in a cozy bath of butter and water. The slow cooking process results in tender vegetables with a hint of golden caramelization, perfect for a flavorful and satisfying side dish. Enjoy the melt-in-your-mouth goodness with every bite!
— Constant Cookbook
Ingredients
- 3 leeks
- 2 kohlrabi
- 3 large carrots
- 6 garlic
- 1 bay leaf
- 2 sprigs fresh thyme
- water, to cover
- salt and freshly ground black pepper
- 40g/1½oz butter
Instructions
- 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.
- 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.
- 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.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 6
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