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Kohlrabi Vegetable Stew




Source of Recipe


DeniseC


Recipe Introduction


serves 6
(I didn't have room for this on the printed newsletter page: the actual title of this recipe in the cookbook is "Fall Stew with Kohlrabi", but I didn't want that to throw people -- it not being fall yet!)


List of Ingredients




2-3 medium kohlrabi, bulbs & greens
1 tbsp. olive oil
1 large onion, cut in slivers
3 medium carrots, cut in 3/4" chunks
2 medium potatoes, cut in 3/4" chunks
1 C peeled chopped tomatoes (don't know how to peel tomatoes? See 19th
Harvest Week, 1999, for tips on how to do this! Or if you're not up to
the task, you can always use canned. - debbie)
4 C vegetable broth
1 bay leaf
1/2 tsp. dried oregano (If you want to use fresh oregano, use more; I'd
suggest maybe 2 teaspoonfuls, chopped. Dried herbs are always more
concentrated in flavor than fresh. - debbie)
1 tsp. salt
freshly ground black pepper to taste
1 tbsp. Dijon mustard
1/2 tbsp. molasses

Recipe



Separate leaves from kohlrabi bulbs. Peel bulbs & cut into large chunks. Derib leaves & cut into thin strips. Set aside. Heat oil in a large pot over medium heat. Add onions & saute for several minutes. Add kohlrabi bulb chunks, carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, molasses & mustard. Turn up heat to medium-high and bring to a boil. Reduce heat to medium-low, cover & simmer for about 15 minutes, or until veggies are not quite tender. Add kohlrabi leaves & simmer, uncovered, for another 10 minutes, or until veggies are just cooked.