Credit to accompany recipe excerpts + images (with book cover, if possible):

Courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Hungarian Pork Stew with Kohlrabi Noodles

This mouthwatering pork stew is typically served with tiny little dumplings called spaetzle, made of flour and eggs. Our version uses spiralized kohlrabi, afavorite European vegetable, giving it a hearty, gluten-free twist.

Tips

You can substitute ground caraway seeds for whole, but reduce the amount to 1tsp (5mL).

Choose kohlrabi that feel heavy for their size. Lighter kohlrabi are over-ripened, can be woody inside and will not be as crisp andsweet.

Kohlrabi leaves can also be eaten. They are delightful mixed inwith other greens orseasoned and boiled asa side dish.

2 lb boneless pork shoulder blade roast, 1 kg

cut into 11⁄2-inch (4cm) cubes

1tbsp kosher salt 15mL

2tsp freshly ground black pepper 10mL

1⁄2cup extra virgin olive oil, divided 125mL

8 onions, finely chopped 8

3 cloves garlic, minced 3

Water

3tbsp Hungarian paprika 45mL

1tbsp caraway seeds 15mL

2tsp almond flour (optional) 10mL

10 kohlrabi, peeled and ends cut flat 10

1. Season pork with salt and pepper. In a large skillet, heat3tbsp (45mL) oil over medium-high heat. Add pork and cook, stirring, for 3 to 5minutes or until white on all sides. Reduce heat to medium and add onions and garlic; cook, stirring, until onions aresoftened.

2. Add enough water to reach 1inch (2.5cm) up the skillet; increase heat to high and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally and adding water as necessary, for45 to 60minutes or until pork is fork-tender. Stir in paprika and caraway seeds. If a thicker consistency is desired, stir in almond flour and simmer, stirring, untilthickened. Reduce heat to low and keep warm.

3. Meanwhile, using a spiralizer, cut kohlrabi into medium strands.

4. In another large skillet, heat the remaining oil over medium heat. Add kohlrabi and cook, stirring, for 6to8minutes or until cooked to desired tenderness.

5. Transfer kohlrabi strands to a serving plate and top with stew.

MAKES 8 TO 10 SERVINGS

Martine Quibell, Publicity Manager, Robert Rose Inc. www.robertrose.ca

120 Eglinton Avenue East, Suite 800, Toronto, ON M4P 1E2

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