Jul. 14th, 2012

melissajm: Cover for Between Worlds, by Melissa Mead, from Double Dragon Publishing (Default)
A friend at work gave me some kohlrabi that were too big and tough for raw snacking, so here’s what I did with them. The onions needed to be cooked longer and I think it would be much better with some salt, which I left out for health reasons, but the basic idea worked.

Ingredients:

3 medium kohlrabi
1 sweet onion
1 bay leaf
Low-sodium chicken broth (I think other kinds would work too.)
Butter or oil for sautéing the onion
Approx 1 tsp minced garlic
Lemon pepper + salt to taste.

Peel + chop kohlrabi. Put in crock pot (Or pan- it might be quicker that way), add bay leaf, cover with broth, and cook until tender. Remove the bay leaf. Puree with a stick blender.
Peel, mince + sauté the onion. Add it to the soup.
Stir in the garlic + spices.
Enjoy!

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