Go Back

Kohlrabi with Peas and Potato

5 from 1 vote
Print Recipe
Servings: 4
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.