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KOHLRABI WITH PEAS AND POTATO

Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

This is a mild yet flavorful dish, and it cooks up quickly.
Serves 4
 

• 1/2 cup / 125 ml onion (chopped)
• 1 clove garlic (minced)
In a large soup pot, saute in 1 tablespoon oil about 3-4 minutes.

• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground coriander
Add and stir-fry for about 30 seconds.

• 1 cup / 250 ml kohlrabi bulbs (peeled and chopped)
• 1 cup / 250 ml potatoes (peeled and chopped)
Add and stir briefly.

• 1 cup / 250 ml tomatoes (chopped)
• 1/2 cup / 125 ml water
• 3/4 teaspoon salt
• 1/2 teaspoon sugar
Add; bring to a boil then simmer until vegetables are crisp-tender, about 15 minutes.

• kohlrabi leaves (finely chopped)
Add and simmer 8-10 minutes.

• 1/2 cup / 125 ml peas
Stir in and cook until peas are done. Serve over rice.
 

Jessica Seem, Brooktondale, New York