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Member Farms>Who We Are>June 23, 2006
Newsletter -- June 23, 2006
SPICY KOHLRABI STEW WITH TOMATOES
- 2 lbs kohlrabi (about 6, or use a combo of kohlrabi and white turnips)
- 2 TBL peanut oil
- generous pinch of asafetida (get at NJ's)
- 5 medium tomatoes, finely chopped or 3-4 canned toms with 1/2 C liquid
- 1/4 tsp ground turmeric
- 1/4 tsp sugar
- 1/2 tsp whole cumin
- 1 hot red chile
- 3/4 tsp salt
Cut off bottom 1/8" of each kohlrabi. Peel kohlrabi, but not turnips and cut into chunky quarters as you would an apple. Put oil in pan over medium-high heat. When hot, put in cumin, a second later add asafetida and red chiles. Stir until chiles darken then add tomatoes, turmeric, 3/4 C water, salt and sugar. Stir and bring to boil. Cover, turn heat down to low and simmer very gently for 30-45 minutes until kohlrabi and turnips are tender. Remove chiles and enjoy! Eat with rice and curried lentils or chickpeas.
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This page last updated on 6/28/2006.
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