Re: Kohlrabi recipes
Kohlrabi Stew
1 T oil (olive is best)
1 large onion, slivered, or 1 c green onion sliced
2 large or 3 medium kohlrabi, peeled and cubed
3 medium carrots, peeled and cut into 3/4-inch chunks
2 medium potato, peeled and cut into 3/4-inch chunks
1 c tomatoes, peeled and chopped (canned is fine)
4 c broth
1 bay leaf
1/2 t dried oregano
1 t salt
freshly ground black pepper to taste
1 T dijon mustard
1/2 T molasses
Saute onions in oil for several minutes. Add remaining ingredients and bring to boil. Reduce heat and cover. Simmer for 20 minutes or until vegetables are tender. Serves 4.
Variation: Remove the broth, thickening it to a gravy with a little flour, and adding chunks of fried tofu. For fall or winter, use the stew as a filling for a pot pie.
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