Kohlrabi with Potatoes, Tomatoes & Snap Peas
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.