Kohlrabi with Peas & Potato

from Simply in Season

  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 tsp. dry mustard
  • 1/2 tsp. cumin
  • 1/4 tsp. turmeric
  • 1/4 tsp. ground coriander
  • 1 cup kohlrabi bulb – peeled & chopped
  • 1 cup potatoes – peeled & chopped
  • 1 cup tomatoes – chopped
  • 1/2 cup water
  • 3/4 tsp. salt
  • 1/2 tsp. sugar
  • kohlrabi leaves
  • 1/2 cup peas

In a large soup pot, saute the onions and garlic in 1 Tbsp. oil for 3-4 minutes.

Add the spices (dry mustard, cumin, turmeric, ground coriander) and stir-fry for about 30 seconds.

Add the kohlrabi bulb and potatoes and stir briefly.

Add the tomatoes, water, salt and sugar. Bring to a boil and then simmer until the vegetables are crisp-tender, about 15 minutes.

Add the chopped kohlrabi leaves and simmer for 8-10 minutes.

Finally stir in the peas and cook until done. Serve over rice.

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