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Smothered Kohlrabi and Leeks

Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a small amount of liquid, and can be seen as a form of stove-top braising.

Smothered Kohlrabi and Leeks
Smothering is a way of cooking vegetables with a little fat and the least possible amount of water, in a covered pan until very tender. Using this method of cooking the kohlrabi holds together well, adding its own natural sweetness.
Author:
Recipe type: Side Dish
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 leeks, trimmed and cut into 2cm lengths
  • 2 kohlrabi (approx. 650g), trimmed, peeled, and cut into 2cm cubes
  • 3 large carrots (approx 550g), peeled, and cut into 2cm pieces
  • 6 cloves garlic
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • water, to cover
  • salt and freshly ground black pepper, to taste
  • 40g butter
Instructions
  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.
  2. Pour in enough water to come about 1½cm up the sides of the pan. Season with salt and freshly ground black pepper and dot with butter.
  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. You are aiming to end up with tender vegetables 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.
 

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