Ingredients: 

  2–3 small kohlrabies (OPG Loboda Stjepan) 

   1 cup spelt - about 200 gr (Eko- Jazo d.o.o.) 

  1 large onion - 1 carrot

1 tbsp olive oil (OPG Bodiš)

  1/2 tsp ground hot paprika (OPG Boris Marić)

1 bay leaf

  1/2 tsp turmeric (optional, for color and flavor)

    1L vegetable stock or water

     Salt and pepper to taste 

Method:

1.    Rinse the spelt well under cold water and leave to drain.

2.    Heat olive oil in a large pot, add finely chopped onion, and sauté for 5–7 minutes, until soft and lightly golden.

3.    Add peeled carrot sliced into rounds and peeled kohlrabi cut into cubes, then stir for another 2–3 minutes.

4.    Stir in ground paprika, turmeric (if using), salt, pepper, and bay leaf. Mix so the spices are evenly distributed.

5.    Add the rinsed spelt and pour over the vegetable stock or water to cover the ingredients.

6.    Cover and cook over low heat for 30–40 minutes, until the spelt softens and the kohlrabi becomes tender. Add more water during cooking if needed, and once done – remove the bay leaf.

Sprinkle with fresh parsley if desired and add a drizzle of olive oil for a final sheen and flavor. 

Tip: The stew is even better the next day as the flavors blend further. Enjoy!