Kohlrabi-Morels Ragout
A fresh vegetable ragout featuring tender kohlrabi and earthy morel mushrooms in a savory broth. Try this dish and others from Spoonsparrow!
Ingredients
- 30 g dried morels
- 400 ml hot vegetable broth
- 900 g kohlrabi
- salt, pepper
- 2 onions
- 40 g Butter
- 20 g flour
- 150 ml white wine
- 6 tarragon sprigs
Instructions
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1.
Soak the morels in the hot vegetable broth for at least 20 minutes, squeezing out sand between intervals. Remove the morels, strain the broth through a paper‑lined sieve and reserve the liquid.
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2.
Peel the kohlrabi, cut into strips, and boil in salted water for 10–12 minutes until al dente. Dice the onions finely and sauté them in butter until translucent. Sprinkle with flour and cook briefly to form a roux. Deglaze with white wine and the morel broth, then simmer gently for 10 minutes while stirring occasionally.
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3.
Finely chop the tarragon and add it to the sauce. Season well with salt and pepper. Drain the kohlrabi, let it dry slightly, and serve topped with the mushroom ragout. Pair with freshly boiled new potatoes.
