We start by preparing the necessary ingredients for this delicious vegetable dish. Fresh mushrooms, preferably champignon or oyster, should be cleaned with a damp cloth to remove any impurities, then quickly washed under a stream of cold water and diced. The kohlrabi, an often-overlooked ingredient, brings a sweet taste and a crunchy texture, so we peel it and cut it into cubes similar to those of the mushrooms. The carrots, with their vibrant color, will be sliced into thin rounds, and the fresh parsley, with its intense aroma, will be finely chopped.
In a deep pan or pot, we heat 50 ml of sunflower or olive oil, depending on preferences. We add the finely chopped onion and sauté it over medium heat until it becomes translucent and slightly golden, at which point we will add the diced mushrooms. It is important to lightly salt them to help release their natural juices and intensify the flavors. We let the mushrooms and onion sauté together for about 10 minutes, stirring occasionally to prevent sticking.
Once the mushrooms have softened and taken on a beautiful color, we extinguish everything with enough water to cover the vegetables. Once the water starts to boil, we add the carrots, parsley, and kohlrabi, mixing well to combine the flavors. We cover the pot with a lid and let it simmer on low heat until the vegetables become tender. It is advisable to check occasionally, adding water if necessary to prevent sticking.
When the vegetables are almost cooked, we add the finely chopped green parsley, which will provide an extra freshness. We season with delikat and salt to taste. If you want to turn this recipe into a heartier dish, you can add a handful of rice, which will absorb the flavors and enrich the texture.
We let everything simmer together for a few minutes until the rice is cooked and the vegetables are perfectly tender. Cooking on low heat allows the flavors to develop and blend harmoniously. Serve this dish warm, possibly alongside a slice of fresh bread or as a side dish for a main course. This dish is not only nourishing but also full of colors and flavors, making it an excellent choice for a family meal or with friends. Bon appétit!
In a deep pan or pot, we heat 50 ml of sunflower or olive oil, depending on preferences. We add the finely chopped onion and sauté it over medium heat until it becomes translucent and slightly golden, at which point we will add the diced mushrooms. It is important to lightly salt them to help release their natural juices and intensify the flavors. We let the mushrooms and onion sauté together for about 10 minutes, stirring occasionally to prevent sticking.
Once the mushrooms have softened and taken on a beautiful color, we extinguish everything with enough water to cover the vegetables. Once the water starts to boil, we add the carrots, parsley, and kohlrabi, mixing well to combine the flavors. We cover the pot with a lid and let it simmer on low heat until the vegetables become tender. It is advisable to check occasionally, adding water if necessary to prevent sticking.
When the vegetables are almost cooked, we add the finely chopped green parsley, which will provide an extra freshness. We season with delikat and salt to taste. If you want to turn this recipe into a heartier dish, you can add a handful of rice, which will absorb the flavors and enrich the texture.
We let everything simmer together for a few minutes until the rice is cooked and the vegetables are perfectly tender. Cooking on low heat allows the flavors to develop and blend harmoniously. Serve this dish warm, possibly alongside a slice of fresh bread or as a side dish for a main course. This dish is not only nourishing but also full of colors and flavors, making it an excellent choice for a family meal or with friends. Bon appétit!
Ingredients
1/2 kg champignon mushrooms, 1 kohlrabi, 3 bunches of new carrots, 1 bunch of new parsley root, 1 bunch of green parsley, 1 medium onion, 50 ml oil, 1 handful of rice (optional), salt, and seasoning to taste.