| 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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