MAKES: 4 servings
PREPARATION TIME: 20 minutes
COOKING TIME: 2 hours
My mom used to make this stew with homegrown kohlrabi when I was a kid, and I just loved it. So I came up with this low-carb version, which has the added bonus of being exceptionally rich in potassium and magnesium—and that means it’s your secret weapon against keto-flu!
Ingredients
1.3 pounds (600 g) pork shoulder, boneless
1 teaspoon fine sea salt, or to taste
Freshly ground black pepper
2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat
2 teaspoons paprika
2 teaspoons onion powder
1/2 teaspoon caraway seeds
1/8 teaspoon ground allspice
3 cups (720 ml) bone broth or vegetable stock or chicken stock
2 medium (600 g/1.3 lb) kohlrabi or turnips
2 medium (400 g/0.9 lb) zucchini, sliced
4 egg yolks
1/2 cup (120 ml) heavy whipping cream or coconut milk
2 tablespoons freshly chopped parsley or chives
Instructions
Using a paper towel, pat dry the pork, and season with salt and pepper on both sides. Cut into medium-large chunks, 1 to 11/2 inches (2 to 4 cm) thick. Grease a large heavy-bottom pot or Dutch oven with the ghee and heat over medium-high heat. Once hot, add the pork, paprika, onion powder, caraway, allspice, and 1 teaspoon salt. Cook over medium-high heat for a few minutes, until browned on all sides. Pour in the broth and bring to a boil. Once boiling, reduce the heat to low and cover with a lid. Cook for 1 hour and 15 minutes, or until the pork is tender. Check every 20 minutes and add water if needed.
Peel and slice the kohlrabi and zucchini into 1/2-inch (1-cm) thick pieces. Once the pork is tender, add the kohlrabi and cover with a lid. Cook until tender, 25 to 30 minutes. Add the the zucchini and cook for another 10 minutes.
Finally, prepare the “egg yolk thickener.” Whisk the egg yolks with the cream. When the zucchini is tender, slowly pour in the thickener mixture while stirring. Cook for about a minute, and turn off the heat. Season with salt and pepper, and add the parsley or chives. Serve warm, or let it cool, and refrigerate for up to 4 days or freeze for up to 3 months.
NUTRITION FACTS PER SERVING:
Total carbs: 15.7 g / Fiber: 7.1 g / Net carbs: 8.6 g / Protein: 39.2 g / Fat: 39.2 g / Energy: 571 kcal
Macronutrient ratio: Calories from carbs (6%), protein (29%), fat (65%)
TIP: If using a slow cooker, double the recipe. Place everything—apart from the kohlrabi and zucchini—in the slow cooker. Cook on high for 4 to 5 hours. Add the sliced kohlrabi and zucchini in the last 2 hours of the cooking process. Lastly, slowly stir in the egg yolk–cream to thicken the sauce.
