You will enjoy this German carrot and kohlrabi stew with sausages like bratwurst or frankfurters. This hearty, comforting one-pot meal—known in Germany as “Eintopf”—is satisfying year-round. If you cannot find kohlrabi, sliced leek makes a good substitute; add it about six minutes before the stew finishes cooking. Kohlrabi, sometimes called “German turnip,” is delicious raw in salads and has a flavor between cauliflower and radish. It’s also a good source of vitamin C. This recipe follows a traditional German approach—simple, flavorful, and easy to prepare. Happy cooking!
Ingredients Carrot Kohlrabi Stew
2 larger kohlrabi
2 large potatoes
2–3 carrots
4 sausages (Mettwurst, Bratwurst, Wiener/Frankfurter or beef hot dogs)
1/2 liter vegetable broth
1 tbsp vinegar
Salt and freshly ground pepper, to taste
A pinch of grated nutmeg
1 tbsp butter (plus a little clarified butter or oil for frying sausages)
1 tbsp flour
1 tbsp chopped fresh parsley
Cooking Instructions Carrot Kohlrabi Stew
1. Prepare the vegetables: peel the carrots and kohlrabi and remove any tough or woody parts. Cut them into small cubes or julienne strips, depending on your preference.
2. Bring the vegetable broth to a gentle boil. Add the vinegar, then add the carrots and kohlrabi. Cook for about 9 minutes until they are tender but still have a slight bite.
3. Using a slotted spoon, lift the vegetables out of the broth and set them aside.
4. Peel the potatoes and cut them into small cubes. Add the potatoes to the hot broth and simmer until they are almost tender.
5. Fry the sausages: heat a little clarified butter or oil in a pan and lightly brown whole sausages, then slice them. If you are using Wiener sausages or hot dogs, simply slice them and add them directly without frying.
6. Make a simple roux: in a large pan, melt 1 tablespoon of butter, stir in 1 tablespoon of flour, and cook briefly without allowing it to brown. Gradually whisk in enough hot broth until the mixture thickens into a smooth, slightly creamy sauce. Be careful not to over-thicken—aim for a stew-like consistency.
7. Season the sauce with salt, pepper, and a pinch of nutmeg to taste.
8. Return the carrots, kohlrabi, potatoes, and sliced sausages to the pan. Let everything simmer together for 5–10 minutes so the flavors meld and the vegetables finish cooking to tenderness.
9. Just before serving, sprinkle the chopped parsley over the stew for a fresh finish.
Notes and Tips
– Kohlrabi texture: choose firm kohlrabi bulbs without soft spots. If using leek as a substitute, slice thinly and add late to preserve texture.
– Broth: a homemade or quality prepared vegetable broth creates the most flavorful base for this stew.
– Sausage options: traditional German sausages like bratwurst add depth, but you can use mild cooked sausages for convenience.
– Leftovers: this stew keeps well and often tastes even better the next day after the flavors have had time to meld.
Recipe source: traditional German home cooking. Enjoy this simple, nourishing kohlrabi and carrot stew as a satisfying main course for family meals or a cozy dinner.