Browned Kohlrabi Karalabe Fozelek

Dive into the comforting flavors of Hungarian-inspired cuisine with this *Browned Kohlrabi Karalábé Főzelék*. This creamy, paprika-laced kohlrabi stew combines the nutty sweetness of browned butter with tender kohlrabi cubes, simmered to perfection in a velvety vegetable broth and milk-based sauce. Enhanced with lightly caramelized onions, garlic, and a subtle flour roux, this dish achieves a rich, hearty texture that’s both satisfying and wholesome. Fresh parsley adds a burst of brightness, balancing the earthy depth of this classic Hungarian side dish or light main course. Perfect for cozy family dinners or when you’re looking to explore unique vegetable-forward recipes, this kohlrabi főzelék is a delicious way to transform humble ingredients into something truly special. Serve it warm with crusty bread for a complete, comforting meal!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium (about 2 lbs total) kohlrabi
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 2 tablespoons all-purpose flour
• 1 teaspoon paprika
• 2 cups vegetable broth
• 1 cup whole milk
• 2 tablespoons, chopped fresh parsley
• 1.5 teaspoons (adjust to taste) salt
• 0.5 teaspoons (adjust to taste) black pepper

Directions

Step 1

Peel the kohlrabi and cut it into small cubes (about 1/2-inch pieces). Set aside.

Step 2

In a large, heavy-bottomed pot, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.

Step 3

Add the chopped onion and cook, stirring occasionally, until softened and slightly golden, about 5 minutes.

Step 4

Add the minced garlic and sauté for another minute, until fragrant.

Step 5

Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook the roux for 2 minutes, until lightly golden.

Step 6

Stir in the paprika, followed by the cubed kohlrabi. Toss the kohlrabi to evenly coat it in the roux mixture.

Step 7

Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and cook for 15-20 minutes, stirring occasionally, until the kohlrabi is tender but not mushy.

Step 8

While the kohlrabi is cooking, melt the remaining 1 tablespoon of butter in a small skillet over medium heat. Cook the butter until it turns brown and nutty, then remove from heat and set aside.

Step 9

Once the kohlrabi is tender, reduce the heat to low and stir in the milk. Allow the mixture to warm through, but do not let it boil.

Step 10

Stir in the browned butter, chopped parsley, salt, and black pepper. Adjust the seasoning to taste.

Step 11

Serve the Karalábé Főzelék warm as a side dish or a light main course. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	4605.1 grams (4605.1g)

Amount per serving	% Daily Value*
Calories	2007

Total Fat 80.40g	103%
Saturated Fat 31.30g	157%
Polyunsaturated Fat 6.10g
Cholesterol 122mg	41%
Sodium 5497mg	239%
Total Carbohydrate 296.20g	108%
Dietary Fiber 140.40g	501%
Total Sugars 120.70g
Protein 83.00g	166%

Vitamin D 107IU	537%
Calcium 1313mg	101%
Iron 19mg	107%
Potassium 14349mg	305%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 14.8%

Carbs: 52.9%