Kohlrabi

Kohlrabi Vegetable Stew

2 to 3 medium kohlrabi, including leaves
1 tablespoon olive oil
1 large onion, cut in slivers
3 medium carrots, cut in ¾-inch chunks
2 medium potatoes, cut in ¾-inch chunks
1 cup peeled, diced tomatoes (fresh or canned)
4 cups vegetable broth
1 bay leaf
½ teaspoon dried oregano
1 teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon Dijon-style mustard
½ tablespoon molasses

Separate leaves from kohlrabi bulbs. Peel kohlrabi bulbs and cut into large chunks. De-rib leaves and cut into thin strips. Set aside. Heat oil in a large pot over medium heat. Add onions and sauté for several minutes. Add kohlrabi chunks, carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, mustard and molasses.

Turn up heat to medium-high and bring to a boil. Reduce heat to medium-low, cover and simmer for about 15 minutes, or until vegetables are not quite tender. Add kohlrabi leaves and simmer, uncovered, for another 10 minutes, or until vegetables are just cooked.

Serves 6.

From www.writerguy.com/deb/recipes.

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