Kohlrabi Vegetable Stew

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Kohlrabi Vegetable Stew

 

2 to 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 into 3/4-inch chunks

1 cup peeled, chopped tomatoes (fresh or canned)

4 cups vegetable broth

1 bay leaf

1/2 teaspoon dried oregano

1 teaspoon salt

black pepper, to taste

1 tablespoon Dijon mustard

1/2 tablespoon molasses

 

Separate leaves from kohlrabi bulbs. Peel bulbs and cut into large chunks.

De-rib leaves and cut into thin strips. Set aside. Heat oil in a large pot over

medium heat. Add onions and sauté for several minutes. Add kohlrabi bulb chunks,

carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, molasses

and mustard. Bring to a boil over medium-high heat.

Reduce heat to medium-low, cover and simmer for 15 minutes or until vegetables

are not quite tender. Add kohlrabi leaves and simmer, uncovered, for another 10

minutes, or until the veggies are just cooked. serves 6.

 

 

 

 

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