Mild Kohlrabi and Potato Stew with Fresh Parsley

This mild kohlrabi stew warms you from the inside and provides valuable nutrients during your pregnancy. As space in your belly gets a bit tighter, an easily digestible vegetable dish can be deeply comforting. The combination of tender kohlrabi and filling potatoes is gentle on the stomach and offers steady energy.

Ingredients

• 2 medium kohlrabis
• 14 oz waxy potatoes
• 1 medium carrot
• 1 small onion
• 1 tbsp canola or olive oil
• 3 cups mild vegetable broth
• 3 tbsp sour cream or crème fraîche (pasteurized)
• Half a bunch of fresh parsley
• A pinch of salt and nutmeg

Preparation

1. Peel the kohlrabi, potatoes, and carrot, then cut them all into bite-sized cubes.
2. Finely chop the onion and sauté it in a large pot with the oil until translucent.
3. Add the prepared vegetables to the pot and cook them briefly.
4. Pour in the vegetable broth and let the stew simmer gently over medium heat for about 20 minutes, until the vegetables are tender.
5. Remove the pot from the heat, stir in the sour cream, and season with a pinch of salt and nutmeg.
6. Wash and finely chop the parsley, sprinkling it over the stew just before serving.

Good to know

This stew is wonderful to make the night before and reheat the next day. This gives you a quick, warm meal when you are low on energy for cooking. For a little extra protein, you can stir in a handful of cooked red lentils at the end.

When it is hard

If you are experiencing heartburn or lingering nausea, you can simply leave out the onion. It often helps to eat the stew in several small portions throughout the day to avoid overfilling your stomach. Enjoying the dish warm rather than piping hot can also make it easier to digest.

Note

If you have any questions about your nutrition during pregnancy or experience ongoing discomfort, please consult your OB-GYN or midwife.