KOHLRABI, FRESH TURMERIC AND STEWED TOMATO
By Published: June 16, 2011
- Yield: 4 Servings
Ingredients
- 2 pieces red or green kohlrabi peeled and diced medium
- 1 spring onion medium dice
- 2 tablespoons garlic minced
- 2 tablespoons lemon thyme chopped
- 1/2 cup fresh peeled tumeric minced
- 1 quart vegetable stock
- 1 cup dry white wine
- 2 pints last year's canned tomato or 10 oz. favorite store bought tomatoes
Instructions
- Saute onion, garlic and kohlrabi; add lemon, thyme and turmeric.
- Stir in wine and vegetable stock; add tomatoes.
- Bring to a light boil and turn heat low; simmer for 35-40 minutes or until kohlrabi is tender.
- Puree in processor or with hand blender, until smooth.
- Return to heat and season with salt and pepper.
- Finish with a little local cream if desired.
- Course: Appetizer
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