| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Oil |
| 1 |
md |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1/4 |
lb |
Mushrooms; sliced |
| 2 |
md |
Tomatoes; seeded and coarsely chopped |
| 4 |
c |
Chicken stock |
| 4 |
sm |
Kohlrabi; peeled and sliced |
|
|
Salt and pepper |
| 2 |
ts |
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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