There is very obvious Austrian influence in this meal. My grandmother used to prepare this side dish every spring, and I remember that, as a kid, I was thrilled every time I had this meal for lunch.
- Cut carrots into cubes, and kohlrabi into sticks. Use only white parts from cauliflower.
- Put oil in a pan, add sugar and cook it until sugar becomes brown. Add peas, carrots, kohlrabi and cauliflower, water and salt into pot and cook until vegetable is soft (usually 15-20 min.).
- Stew must be sticky but not too much. When adding water do not put too much, just to cover the vegetables. You can also use kohlrabi leaves to add into stew, but not too much. Kohlrabi must be small, not bigger than tennis ball, otherwise it will be too hard with wooden parts inside which is not good. You can also add potatoe.