Smothered leeks and kohlrabi

Smothering is a way of cooking vegetables with a little fat and the least possible amount of water, in a covered pan (I guess that's the smothering bit) until very, very tender. Kohlrabi holds together well, adding its own natural sweetness.

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  • 3 leeks, trimmed and cut into 2cm/¾in lengths
  • 2 kohlrabi (around 650g/1lb 7oz), trimmed, peeled and cut into 2cm/¾in cubes
  • 3 large carrots (around 550g/1¼lb), peeled and cut into 2cm/¾in pieces
  • 6 garlic cloves
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • water, to cover
  • salt and freshly ground black pepper
  • 40g/1½oz butter