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Kohlrabi Vegetable Stew

2 kohlrabi, bulbs and greens (or 1 large)
1 celeriac bulb (optional)
1 T olive oil
1 onion, halved and sliced
3 carrots, cut into 1/2" pieces
2-3 potatoes, cut into 1/2" pieces
1 16 oz. can stewed tomatoes, drained and chopped
4 C vegetable broth (may use beef broth if you prefer)
1 bay leaf
1/2 t oregano
1 T Dijon mustard
1 t molasses
salt and pepper to taste

Wash kohlrabi well. Separate leaves from kohlrabi bulbs. De-rib leaves and and cut into thin strips. Peel bulbs and cut into 1/2" pieces. Set aside. Wash celeriac well. Peel celeriac bulb, and cut into 1/2" pieces. Heat oil in large pan over medium heat and saute onions. When onions are almost translucent, add kohlrabi pieces (but not leaves yet) and remaining ingredients. Bring to boil. Reduce to medium-low and simmer for 15 minutes. Add kohlrabi leaves and continue simmering for another 15 minutes or until veggies are just tender.