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Kohlrabi with Peas and Potato

September 11, 2009
Source: Simply in Season

  • ½ c. onion, chopped
  • 1 clove garlic, minced
  • ½ tsp dry mustard
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp ground coriander
  • 1 c. kohlrabi, peeled and chopped
  • 1 c. potatoes, peeled and chopped
  • 1 c. tomatoes, chopped
  • ½ c. water
  • ¾ tsp salt
  • ½ tsp sugar
  • ½ c. peas (or beans)
  1. In a large soup pot, saute the onions and garlic in 1 TB oil for about 3-4 minutes.
  2. Add the spices and stir-fry for about 30 seconds.  Add the kohlrabi and potatoes and stir briefly.
  3. Add tomatoes, water, salt, and sugar.  Bring to a boil then simmer until vegetables are crisp-tender, about 15 minutes.
  4. If desired, add a cooking green (kale, chard, beet or kohlrabi greens, collards, turnip greens) and simmer for 8-10 minutes.
  5. Add peas or beans.  Stir in and cook until peas are done.  Serve over rice.

Serves 4

From September 11, 2009 Fox & Fawn Farm Newsletter

Simply in Season Expanded Edition (World Community Cookbook)

Simply in Season Expanded Edition (World Community Cookbook)

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