| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
T |
Oil |
| 1 |
|
Onion, chopped |
| 1 |
|
Clove garlic, minced |
| 1/4 |
lb |
Mushrooms, sliced |
| 2 |
|
Tomatoes, seeded and |
|
|
coarsely chopped |
| 4 |
c |
Chicken stock |
| 4 |
|
Kohlrabi, peeled and sliced |
|
|
Salt and pepper |
| 2 |
t |
Fresh dill |
INSTRUCTIONS
http://bpe.com/food/recipes/ferrary/index.html 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@aol.com on Feb 19, 1998
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