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Kohlrabi Stew

From Stones River Market

<p>This recipe was provided by Catherine with Flying S Farms for her <span class="caps">CSA</span> customers.</p>
Source: Flying S Farms (Entered by John Erdmann)
Serves: Serves four

1 TBSP olive oil
1 large onion, slivered or 1 cup green onion, sliced
2 large kohlrabi, peeled and cubed (3 medium will work too)
3 medium carrots, peeled and cut into 3/4-inch chunks
2 medium potato, peeled and cut into 3/4-inch chunks
1 cup tomatoes, peeled and chopped
4 cups broth
1 bay leaf
1/2 tsp dried oregano
1 tsp salt
ground black pepper to taste
1 TBSP dijon mustard
1/2 TBSP molasses

Step by Step Instructions
  1. Saute onions in oil for several minutes. Add remaining ingredients and bring to boil. Reduce heat and cover. Simmer for 20 minutes or until vegetables are tender.
  2. Variation: removing the broth, thickening it to a gravy with a little flour, and adding chunks of fried tofu. For fall or winter, use the stew as a filling for a pot pie.