Kohlrabi with Peas and Potato

• 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