Vegetable Pot-au-Feu with Kohlrabi

In winter especially, a pot-au-feu is often on my mind, as it is such a heart-warming dish. It’s often cooked in a casserole, where everything goes into one pot. It usually includes meat, but this one is made only with vegetables. I’ve used an often-forgotten but delicious vegetable here, kohlrabi – a sort of turnip crossed with a cabbage which originated from Germany. I love it!