Kohlrabi is a new-to-me vegetable, and when I got one in the CSA box last week, I turned to my Simply in Season cookbook for help. The flavors in this dish were delicious. I actually had a hard time telling the (very mild-flavored) kohlrabi from the potatoes, which makes me think the recipe would work as well with all potatoes (and no kohlrabi).
Ingredients:
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 1 tablespoon oil
- 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 and chopped (about 1 bulb)
- 1 cup potatoes, peeled and chopped
- 1 cup tomatoes, chopped (I used canned, crushed)
- 1/2 cup water
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- kohlrabi leaves, finely chopped (surely these are optional?)
- 1/2 cup peas
- In a large soup pot, sauté onion and garlic in oil, about 3–4 minutes.
- Add dry mustard, cumin, turmeric, and coriander and stir-fry for about 30 seconds.
- Add kohlrabi and potatoes and stir briefly.
- Add tomatoes, water, salt, and sugar. Bring to a boil, then simmer until vegetables are crisp-tender, about 15 minutes.
- Add kohlrabi leaves and simmer 8–10 minutes.
- Stir in peas and cook until they are done.
Filed under: Main Dishes, Sides, Vegan, Vegetarian | Leave a comment »