Smothered Leeks and Kohlrabi

Vegetables are gently cooked in butter and water until meltingly tender and naturally sweet in a covered pan.

Cook Time

60 mins

Produces

6 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

40
g

Butter

dotted over vegetables

Liquids

1
piece

Water

enough to come 1.5cm up the sides of the pan

NutsSeeds

6
clove

Garlic

1
piece

Bay Leaf

2
sprig

Thyme

fresh

1
1

Salt

to taste

1
1

Black Pepper

freshly ground, to taste

Vegetables

3
piece

Leek

trimmed and cut into 2cm lengths

650
g

Kohlrabi

trimmed, peeled and cut into 2cm cubes

550
g

Carrot

large, peeled and cut into 2cm pieces

Steps

Place the leeks, kohlrabi, carrots, garlic, and herbs into a single layer in a wide shallow pan.
Add enough water to reach 1.5cm up the sides of the pan.
Season with salt and pepper and dot the surface with butter.
Bring the liquid to a boil then reduce heat to the minimum.
Cover tightly and cook gently for about 1 hour until tender, stirring occasionally.
Boil off excess liquid if necessary to leave a few tablespoons of syrupy sauce.
Serve the vegetables warm.