Yield: 1 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Oil |
1 medium | Onion; chopped |
1 \N | Clove garlic; minced |
¼ pounds | Mushrooms; sliced |
2 mediums | Tomatoes; seeded and coarsely chopped |
4 cups | Chicken stock |
4 smalls | Kohlrabi; peeled and sliced |
\N \N | Salt and pepper |
2 teaspoons | Fresh dill |
Monthly Market Basket
Cabbage and Kohlrabi by Jeannette Ferrary and Louise Fiszer In a medium saucepan, heat the oil. Cook the onion, garlic, and mushroom over medium-high heat until the mushroom begins to color. Stir in the tomato and cook for another 3 minutes. Add the stock, bring to a boil, and add the kohlrabi. Lower the heat and simmer for 15 minutes. Season with salt and pepper and stir in the dill.
Serves 4.
Posted to recipelu-digest by SuzyWert@... on Feb 19, 1998