Kohlrabi Vegetable Stew
Still have last week’s kohlrabi with more coming today? Try using it in this delicious veggie stew.
2 to 3 medium kohlrabi, bulbs and greens
1 tablespoon olive oil
1 large onion, cut in slivers
3 medium carrots, cut in 3/4-inch chunks
2 medium potatoes, cut into 3/4-inch chunks
1 cup peeled, chopped tomatoes (fresh or canned)
4 cups vegetable broth
1 bay leaf
1/2 teaspoon dried oregano
1 teaspoon salt
Black pepper, to taste
1 tablespoon Dijon mustard
1/2 tablespoon molasses
Separate leaves from kohlrabi bulbs. Peel 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 bulb chunks, carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, molasses and mustard. Bring to a boil over medium-high heat.
Reduce heat to medium-low, cover and simmer for 15 minutes or until vegetables are not quite tender. Add kohlrabi leaves and simmer, uncovered, for another 10 minutes, or until the veggies are just cooked.
Serves 6.
From writerguy.com/deb/recipes/2000.