Salade de pommes de terre allemande avec du chou-rave en remplacement

Ingrédients

• 1 lb Thick-cut Bacon strips, uncooked
• 4 medium (525g/18.5oz) Potatoes or Kohlrabi, peeled and sliced or cubed
• 1 large (365g/13oz) Sweet Yellow Onion, chopped
• 3 cloves Garlic, minced
• 1 teaspoon each: salt and ground black pepper, and more to taste
• 14.5 oz can (441g) Chicken Broth, low sodium or no sodium
• 1/2 cup (4 fl oz) Apple Cider Vinegar
• 1-2 Tablespoons Pure Maple Syrup, to taste
• Parsley and/or Chives for garnish

Préparation

1. 1

   In a large 12" skillet on medium high heat, cook strips of bacon until crispy, but not burned. You'll need to do this in a few batches as my skillet comfortably holds 4 strips of bacon at a time. Don't drain the grease unless you use thinly sliced bacon. Thinly sliced bacon will render a lot more fat liquid than thick high quality bacon. There should be a nice thin layer (1/8 inch thick) on the bottom of your pan.

2. 2

   Sauté onions on medium heat until translucent, about 15 minutes. Stir frequently. Add garlic, stir, and sauté 1 minute.

3. 3

   Add cubed kohlrabi, salt, and pepper to the skillet, stir, and sauté for 1 minute. Add chicken broth and vinegar. Cover and let cook on medium heat, stirring occasionally, for about 30 minutes or until the potatoes (or kohlrabi) are thoroughly cooked. You'll know they are done when they are fork tender and most of the liquid has been absorbed.

4. 4

   In the meantime, take that perfectly crisp bacon and chop it into small bits. You can reserve a tablespoon of bacon bits for garnish if you prefer.

5. 5

   Once the potatoes (or kohlrabi) have been thoroughly cooked, remove pan from heat. Stir in the maple syrup and chopped bacon. Garnish with bacon bits, parsley, and/or chives.