Kohlrabi with Peas and Potato

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). 


  • 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
  1. In a large soup pot, sauté onion and garlic in oil, about 3–4 minutes.
  2. Add dry mustard, cumin, turmeric, and coriander and stir-fry for about 30 seconds.
  3. Add kohlrabi and potatoes and stir briefly.
  4. Add tomatoes, water, salt, and sugar. Bring to a boil, then simmer until vegetables are crisp-tender, about 15 minutes.
  5. Add kohlrabi leaves and simmer 8–10 minutes.
  6. Stir in peas and cook until they are done.

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