Gizzards & kohlrabi en-cocotte

If there’s one recipe that will make you love kohlrabi (γογγύλι), it’s this one. Who needs white potatoes when you have such sweet and soft kohlrabi? Personally, I absolutely loved this Paleo dish! Its secret is in the bone broth.

Ingredients (for 3-4)
* 1 lb (450 gr) duck or chicken gizzards
* 1/3 stick of butter or duck fat
* 1 Tbspoon of coconut oil
* 2 cups of bone broth
* 3 medium kohlrabi bulbs
* 1 medium carrot
* 1 pinch of thyme or oregano
* 1 Tbspoon of lemon juice
* Salt & pepper to taste

1. Wash the gizzards with lots of water. Cut them in smaller pieces. Place them in a deep cooking pot, along the butter and coconut oil. Stir a few times, and brown them for a few minutes under medium heat.
2. Add the bone broth, salt & pepper, and simmer in low heat for about an hour or so.
3. Peel the kohlrabi, wash it, and cut it in 1-inch pieces. Wash the carrot, cut it in half length-wise, and then slice it.
4. Add them in the cooking pot, sprinkle the thyme/oregano, and stir. If at this point more liquid is required, add some water. Cook for 30 minutes in low heat.
5. When the liquid has evaporated, you’re left with a somewhat thick sauce, and the kohlrabi is soft, the dish is ready. Turn off the heat, add the lemon juice, stir. Serve hot.

1 Comment »

Nance wrote on December 15th, 2011 at 1:45 PM PST:

Mmmm! When I had a house in Wisconsin, I always grew kohlrabis. I usually ate them raw in salads, but this sounds delightful too.

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