KOHL-RABI WITH BREAST OF LAMB
This simple recipe from a bygone era combines the earthy sweetness of kohlrabi with the savory richness of lamb. Kohlrabi, a unique root vegetable, is the star of this dish, offering a refreshing contrast to the tender lamb. The cooking method is straightforward, making it a great choice for a comforting and flavorful meal.
Ingredients
- 4 medium Kohlrabi
- 1 pound Breast of Lamb
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 8 cups Water (Quantity estimated (not specified in original recipe))
Instructions
- 1Strip off the young leaves from the kohlrabi. Bring a large pot of water to a boil and add salt. Boil the kohlrabi leaves in the salted water for 5 minutes. Remove and set aside.
- 2Peel the kohlrabi heads thickly. Cut them into round, thin slices. Place the slices in a bowl of cold water and let them sit for 1 hour.
- 3Put the breast of lamb in a pot with water and bring to a boil. Simmer for approximately 30 minutes, or until the lamb is tender.