Kohlrabi with Peas and Potato

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!

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.

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%