Kohlrabi

Kohlrabi with Potatoes, Tomatoes & Snap Peas

Posted by Carole Koch

This is a mild yet flavorful dish, and it cooks up quickly.

1 tablespoon olive oil
1/2 cup onion, chopped
1 clove garlic (or use garlic scapes!)

1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground coriander

1 cup kohlrabi bulbs, peeled, chopped
1 cup potatoes, peeled, chopped

1 cup tomatoes, chopped
1/2 cup water
3/4 teaspoon salt
1/2 teaspoon sugar

Kohlrabi leaves, finely chopped
1/2 cup sugar snap peas, cut in half

In a large soup pot heat oil and sauté onion and garlic 3 to 4 minutes. Add spices and stir-fry 30 seconds.

Add kohlrabi bulbs and potatoes and stir briefly. Add tomatoes, water, salt and sugar; bring to a boil and then simmer until vegetables are crisp-tender, about 15 minutes.

Add kohlrabi leaves and simmer 8 to 10 minutes more.

Stir in peas and cook 1 to 2 minutes more. Serve over rice.

Serves 4.

Adapted from “Simply in Season, A World Community Cookbook,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press, 2005.

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