Although I normally eat kohlrabi raw, I had to try this recipe from Simply in Season. I discovered that I like it cooked as much as raw!
FOR PRINTABLE VERSION CLICK HERE: Kohlrabi with Peas and Potato
1/2 cup onion (chopped; I substituted a handful of scallions)
1 garlic clove, minced
1/2 tsp dry mustard
1/2 tsp ground cumin
1/4 tsp turmeric
1/4 tsp coriander
1 cup kohlrabi bulbs (peeled and chopped)
1 cup potatoes (chopped)
1 cup tomatoes (chopped)
1/2 cup water
3/4 tsp salt
1/2 tsp sugar
1 cup kohlrabi leaves (I didn’t have these as I had removed them earlier, so I substituted a handful of shredded kale)
1/2 cup peas
1. In a large soup pot, saute’ the garlic and onion in 1 T of oil about 3-4 minutes.
2. Add the spices and stir briefly.
3. Add the tomatoes, water, salt, and sugar, bring to a boil, and let simmer until the vegetables are crisp-tender, about 15 minutes. (Here’s a time-saving secret. I added the kohlrabi leaves and peas about 5 minutes in and everything turned out perfect at 15 minutes total.)
4. Add the kohlrabi leaves and simmer 8-10 minutes.
5. Stir in peas and cook until they are done; serve over rice.
Servings: 4
The Verdict: 4 servings as a main dish? I think not. Very little protein. Still, the flavor was excellent as the kohlrabi really paired well with the turmeric and other spices.
Nutrition Facts
Serving size: 1/4 of a recipe (9.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated by Living Cookbook Recipe Management Software
Amount Per Serving
Calories 125.38
Calories From Fat (5%) 6.17
% Daily Value
Total Fat 0.73g 1%
Saturated Fat 0.09g <1%
Cholesterol 0mg 0%
Sodium 210.47mg 9%
Potassium 699.22mg 20%
Total Carbohydrates 27.04g 9%
Fiber 5.24g 21%
Sugar 5.84g
Protein 4.74g 9%
For more recipes check out Pennywise Platter Thursday
Love the combination of spices in this recipe. it must’ve smelled so good when it was cooking. Yay for a great way to use this newly discovered veggie! I gotta get me that cookbook soon ;o) Love love the tablecloth in the photo.
I don’t have a lot of experience with kohlrabi but I think it’s due to a lack of recipes as to what to do with it. Even though I’m vegetarian this veggies just doesn’t pop onto my radar very much. I’ll be happy to try this recipe out to give it a go. I invite you to link up at my Vegetarian Foodie Fridays carnival too if you wish. I’d love to have you!
I bought kohlrabi at the farmer’s market and just cut it up on a salad. I’d like to try it in a new way, and this looks interesting. Thanks for taking time to make it, describe it, photograph it, and offer your honest opinion.
My friend Charity at WideOpenSpaces.blogspot.com can’t say enough about the Simply in Season cookbook. I flipped through it at her house this week and was ready to buy it on the spot!
actually, the name of her website is Wide Open Spaces, but url is charitysingleton.blogspot.com
I just bought a kohlrabi last night at our farmers market. I hadn’t had one in years…I remember having them in our garden growing up. So my 11 year old was with me and I said, “Let’s get one because I don’t think you’ve ever had it.” We ate the whole thing raw when we got home. Now I’m wishing I’d gotten more!
I’ve never heard of Kohlrabi- but it sounds like a really interesting food.
Is it like a tuber?
Thanks so much for linking up to Wholesome Whole Foods!