North Croatian Kohlrabi Stew Koloraba Cuspajz Recipe

How to Make North Croatian Kohlrabi Stew Koloraba Cuspajz

1. Peel 1 kg of baby kohlrabi as you would an apple.
2. Remove the leaves and cut the kohlrabi into thick slices, about 1/2 inch (1.25 cm) thick, similar to how you would cut potatoes for thicker french fries.
3. Melt 2 tablespoons of lard in a large pot over medium heat. Add 2 tablespoons of all-purpose flour and sauté for 1 minute, stirring constantly, until lightly browned.
4. Gradually whisk in 2 cups (500 ml) of water to create a smooth, creamy sauce.
5. Add the sliced kohlrabi to the pot and add enough water to fully cover the vegetables (about 2 more cups/500 ml).
6. Season generously with salt and pepper. Add a small handful of fresh baby kohlrabi leaves, if desired.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the kohlrabi is tender.
8. Stir in 1/2 cup (120 ml) of sour cream, mix well, and cook for another 2-3 minutes, or until heated through. Do not boil after adding sour cream. Serve warm.