Southern Croatian Kohlrabi Stew (Koloraba Cuspajz)
This traditional Croatian Kohlrabi Stew, known as Koloraba Cuspajz, is a delightful springtime side dish that's perfect for pairing with hearty meats like beef cutlets or pork chops. Made with tender, fresh baby kohlrabi, this stew offers a creamy and comforting flavor profile. Fresh kohlrabi is crucial, as older varieties can have a woody texture that detracts from the dish's overall enjoyment. The addition of sour cream at the end creates a rich and velvety finish that rounds out the dish beautifully. Cooked with love and care, this recipe is a wonderful way to bring a taste of Croatian heritage to your table.
N/A
Servings
133
Calories
7
Ingredients
Ingredients
kohlrabi
500 g (peeled, cut into thick slices)
lard or butter
1 tablespoon (melted)
flour
1 tablespoon (all-purpose, used for roux)
salt
1 teaspoon (to taste)
white pepper
1/2 teaspoon (ground)
water
1 cup (for cooking)
sour cream
100 g (to stir in before serving)
Instructions
1
Begin by peeling the kohlrabi with a vegetable peeler, much like you would peel an apple. After peeling, trim off any leaves, but be sure to keep the young, fresh baby leaves, as they can be sliced and added to the stew for extra flavor and nutrition.
2
Cut the kohlrabi into thicker slices, similar to how you would slice potatoes for French fries, ensuring uniformity for even cooking.
3
In a medium-sized pot, melt the lard (or butter) over medium heat. Once melted, add the flour and sauté the mixture for about 1 minute, stirring continuously to create a roux.
4
Gradually pour in 1 cup of water, whisking constantly until you achieve a smooth, creamy liquid. Add the sliced kohlrabi to the pot, ensuring they are fully submerged in the liquid. If necessary, add extra water to cover the vegetables completely.
5
Season the mixture with 1 teaspoon of salt, ½ teaspoon of ground white pepper, and toss in the reserved baby kohlrabi leaves if desired.
6
Cover the pot and let the stew simmer for approximately 30 minutes, or until the kohlrabi is tender and cooked through.
7
Finally, remove the pot from heat and stir in 100 grams of sour cream until well incorporated. Adjust seasoning if necessary, and serve the stew warmly alongside your favorite meat and potatoes.
Nutrition Information
13.3g
Carbs
Frequently Asked Questions
Frequently Asked Questions
What is Koloraba Cuspajz?
Koloraba Cuspajz is a traditional Southern Croatian Kohlrabi Stew, often served as a creamy and comforting springtime side dish.
What are the main ingredients in this recipe?
The main ingredients include kohlrabi, lard or butter, flour, salt, white pepper, water, and sour cream.
Why is fresh kohlrabi important for this stew?
Fresh baby kohlrabi is crucial because older varieties can have a woody texture that detracts from the dish's overall enjoyment.
How many calories are in a serving of this kohlrabi stew?
There are 133 calories in a serving of this stew.
How many carbohydrates are in this dish?
This recipe contains 13.3g of carbohydrates.
Can I eat the leaves of the kohlrabi?
Yes, you can slice and add young, fresh baby leaves to the stew for extra flavor and nutrition.
What is the best way to peel kohlrabi?
Peel the kohlrabi with a vegetable peeler, much like you would peel an apple.
How should the kohlrabi be sliced?
The kohlrabi should be cut into thick slices, similar to how you would slice potatoes for French fries.
What type of fat is used for the roux?
You can use either one tablespoon of lard or one tablespoon of butter.
How do I make the roux for this stew?
Melt the lard or butter over medium heat, add flour, and saute for about 1 minute while stirring continuously.
How much water is needed for the cooking liquid?
The recipe calls for 1 cup of water, but you may add extra to ensure the vegetables are completely submerged.
What seasonings are used in Koloraba Cuspajz?
The stew is seasoned with 1 teaspoon of salt and 1/2 teaspoon of ground white pepper.
How long does the kohlrabi need to simmer?
The stew should simmer covered for approximately 30 minutes or until the kohlrabi is tender.
When should the sour cream be added?
The sour cream should be stirred in at the very end after the pot has been removed from the heat.
How much sour cream is required?
The recipe requires 100 grams of sour cream.
What does the sour cream add to the dish?
The sour cream creates a rich and velvety finish that rounds out the dish beautifully.
Is this recipe vegetarian?
This recipe is vegetarian if you choose to use butter instead of lard.
What are common meat pairings for this stew?
It pairs well with hearty meats like beef cutlets or pork chops.
What is the total weight of kohlrabi needed?
You will need 500 grams of kohlrabi.
What category of dish is this?
It is traditionally categorized as a side dish or a light stew.
Is this a traditional recipe?
Yes, it is a traditional Croatian heritage recipe.
Can I use black pepper instead of white pepper?
While the recipe specifies ground white pepper for its flavor profile, black pepper can be used as a substitute if necessary.
How do I ensure the sauce is smooth?
Whisk the water into the roux constantly to achieve a smooth, creamy liquid before adding the vegetables.
Should the pot be covered while simmering?
Yes, covering the pot helps the kohlrabi cook through evenly within the 30-minute timeframe.
What is the texture of the finished stew?
The finished stew has a creamy and velvety texture with tender slices of kohlrabi.
How much flour is used for the thickening agent?
The recipe uses 1 tablespoon of all-purpose flour.
Can I adjust the salt level?
Yes, you can adjust the salt and pepper to your personal preference before serving.
What time of year is this dish typically served?
It is a popular springtime dish when fresh baby kohlrabi is in season.
Do I need to whisk the flour?
Yes, whisking is necessary when adding water to prevent lumps from forming in the roux.
Is the kohlrabi cooked whole or sliced?
The kohlrabi must be peeled and cut into thick slices before cooking.