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Kohlrabi Vegetable Stew

Kohlrabi Vegetable Stew


2 or 3 medium kohlrabi, bulbs and greens
1 tablespoon olive oil
1 large onion, cut in slivers
3 medium carrots, cut in 3/4-inch chunks
2 medium potatoes, cut in 3/4-inch chunks
1 cup peeled chopped tomatoes
4 cups vegetable broth
1 bay leaf
1/2 teaspoon dried oregano or 1 teaspoon fresh oregano
1 teaspoon salt
  Freshly ground black pepper to taste
1 tablespoon Dijon mustard
1/2 tablespoon molasses

Cooking Instructions

1. Remove leaves from kohlrabi. Peel and cut stem bulb into large chunks.

2. Remove ribs from the kohlrabi leaves and cut into thin strips. Set aside.

3. On medium setting, heat oil in large pot. Add onions and sauté for 3 to 4 minutes. Add kohlrabi chunks, carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, molasses and mustard. Turn heat to medium-high and bring to a boil. Then, reduce heat to medium-low, cover and simmer stew for 15 minutes.

4. Add kohlrabi leaves and simmer in uncovered pot for another 10 to 15 minutes, or until vegetables are cooked through. Taste and add more salt and pepper, if needed.

5. Serve hot. Makes 6 servings.

Equipment List

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