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Ingredients
- 3 Tbsp. Oil
- 1 med Onion, minced
- 1 x Clove garlic, chopped
- 1/4 lb Mushrooms, sliced
- 2 med Tomatoes, seeded and coarsely minced
- 4 c. Chicken stock
- 4 sm Kohlrabi, peeled and sliced Salt and pepper
- 2 tsp Fresh dill
Directions
- 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 till the mushroom begins to color. Stir in the tomato and cook for another 3 min. Add in the stock, bring to a boil, and add in the kohlrabi. Lower the heat and simmer for 15 min. Season with salt and pepper and stir in the dill.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1452g | |
| Calories 543 | |
| Calories from Fat 377 | 69% |
| Total Fat 42.71g | 53% |
| Saturated Fat 3.47g | 14% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 1522mg | 63% |
| Potassium 1897mg | 54% |
| Total Carbs 28.12g | 7% |
| Dietary Fiber 10.4g | 35% |
| Sugars 12.69g | 8% |
| Protein 16.6g | 27% |
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