Friday, June 29, 2007

Recipe: Kohlrabi Vegetable Stew

Kohlrabi Vegetable Stew
serves 6

2-3 medium kohlrabi, bulbs & greens
1 tbsp. olive oil1 large onion, cut in slivers
3 medium carrots, cut in 3/4" chunks2 medium potatoes, cut in 3/4" chunks
1 C peeled chopped tomatoes (you can always use canned)
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)
1 tsp. saltfreshly ground black pepper to taste
1 tbsp. Dijon mustard
1/2 tbsp. molasses

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.