05:32
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I call for the peas last in the list of ingredients, because that is when they go into the stew, but do make sure they are shelled and ready beforehand!
I have been lucky to be able to get some really good local ham, processed at a small local butcher. If you can't get that maybe consider some good quality peameal bacon in its place.
4 servings
30 minutes - 20 minutes prep time
1 kilo (2 pounds) kohlrabi
2 medium onions
1 cup chicken OR ham stock
salt & freshly ground black pepper to taste
1 teaspoon rubbed savory OR thyme
2 bay leaves
500 grams (1 pound) smoked, raw ham steak
1 cup chicken OR ham stock (yes, another)
2 tablespoons chick pea flour
2 cups shelled fresh green peas
Peel the kohlrabi and cut it into bite-sized chunks. Put it in a large, heavy-bottomed soup pot. Peel the onions and cut them into 6 or 8 wedges. Add them to the kohlrabi. Add the first cup of chicken stock, and the seasonings. Consider how salty the ham will be when you add the salt. Cover and bring it all up to a boil, then let it simmer steadily.
Meanwhile, cut out and discard any bone and excess fat from the ham, and cut it into slightly smaller (than the kohlrabi) bite-sized pieces. Add it to the pot of kohlrabi. Simmer until the kohlrabi and ham are both done, about 15 to 20 minutes.
Meanwhile, dissolve the chick pea flour in the second cup of cold chicken stock. Mix well to be sure there are no lumps. There is no reason to add this last, as the chick pea flour needs plenty of time to cook, other than that it is important to get all the lumps out before it goes in. Add it as soon as it is lump-free and mix it in well, then let everything continue cooking until done.
Add the peas about 5 minutes before you are ready to serve the stew and let them simmer until done. If the stew is made in advance and re-heated, it would be best to keep them out until then.
Last year at this time I made Herby Feta, Quinoa, & Snow Pea Salad.
Posted in: Ontario Food
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