Name: Mild Pork Strips with Creamed Kohlrabi and Boiled Potatoes
Total time: 35 min
Yield: 4

Mild Pork Strips with Creamed Kohlrabi and Boiled Potatoes

During the middle months of pregnancy, appetite often returns while the stomach might still feel a bit sensitive. This mild pork dish with creamy kohlrabi and potatoes is wonderfully easy to digest and provides comforting energy. It warms you from the inside out and fits perfectly into a relaxed daily routine.

Ingredients for 2 to 3 portions

400 g pork tenderloin or lean pork cutlets
2 small kohlrabi
500 g waxy potatoes
1 small onion
150 g crème fraîche or sour cream (pasteurized)
2 tbsp canola oil
1 tsp vegetable broth powder
A pinch of salt, pepper, and some fresh parsley

Instructions

Peel the potatoes, cut them into small pieces, and boil them in lightly salted water until tender.
Peel the kohlrabi and cut it into fine sticks or cubes.
Peel the onion and dice it very finely.
Cut the pork into thin strips.
Heat the canola oil in a pan and fry the meat until it is completely cooked through, then remove and set aside.
Sauté the onion and kohlrabi briefly in the same pan.
Deglaze with about 150 ml of water, stir in the vegetable broth, and let the vegetables simmer gently until soft.
Stir in the crème fraîche and season everything with a pinch of salt and pepper.
Return the fully cooked meat to the sauce and warm it through briefly.
Serve the pork and creamy vegetables alongside the boiled potatoes and sprinkle with fresh parsley.

Good to know

This dish reheats beautifully the next day when you might not have the energy to cook. Always ensure the pork is cooked completely through to keep you and your baby safe.

When things feel difficult

If you are experiencing mild heartburn or an unsettled stomach, simply leave out the onion and use a little low-fat milk instead of crème fraîche for the sauce. The boiled potatoes also taste wonderful on their own if you are currently not in the mood for meat.

A quick note

For individual questions about nutrition during pregnancy or if you experience persistent discomfort, it is best to consult your obstetrician, gynecologist, or midwife.

Mild Pork Strips with Creamed Kohlrabi and Boiled Potatoes

Ingredients for 2 to 3 portions

400 g pork tenderloin or lean pork cutlets

2 small kohlrabi

500 g waxy potatoes

1 small onion

150 g crème fraîche or sour cream (pasteurized)

2 tbsp canola oil

1 tsp vegetable broth powder

A pinch of salt, pepper, and some fresh parsley

Instructions

Peel the potatoes, cut them into small pieces, and boil them in lightly salted water until tender.

Peel the kohlrabi and cut it into fine sticks or cubes.

Peel the onion and dice it very finely.

Cut the pork into thin strips.

Heat the canola oil in a pan and fry the meat until it is completely cooked through, then remove and set aside.

Sauté the onion and kohlrabi briefly in the same pan.

Deglaze with about 150 ml of water, stir in the vegetable broth, and let the vegetables simmer gently until soft.

Stir in the crème fraîche and season everything with a pinch of salt and pepper.

Return the fully cooked meat to the sauce and warm it through briefly.

Serve the pork and creamy vegetables alongside the boiled potatoes and sprinkle with fresh parsley.

Good to know

This dish reheats beautifully the next day when you might not have the energy to cook. Always ensure the pork is cooked completely through to keep you and your baby safe.

When things feel difficult

A quick note

For individual questions about nutrition during pregnancy or if you experience persistent discomfort, it is best to consult your obstetrician, gynecologist, or midwife.