Kohlrabi Recipes for Walter

[Guest guest]

Walter: These are the only 2 recipes I found that I have in MasterCook. Hope

this is helpful. BTW -- I tried to post these earlier and see that they didn't

post. If you all receive a duplicate (if the other one shows up) -- sorry.

 

* Exported from MasterCook *

 

AFRICAN VEGETARIAN STEW

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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4 sm Kohlrabies, peeled, chunks**

1 lg Onion, chopped

2 Sweet potatoes, peeled,chunk

2 Zucchini, sliced thick

5 Fresh tomatoes (16 oz can)

1 15 oz Can garbanzo beans & liquid*

1/2 c Couscous or bulgar wheat

1/4 c Raisins

1 t Ground coriander

1/2 t Ground turmeric

1/2 t Ground cinnamon

1/2 t Ground ginger

14 ts Ground cumin

3 c Water

 

** Parsnips may be substituted for the kohlrabi. *

Chick-peas Serve the couscous separately, if desired.

 

Combine all the ingredients in a large saucepan.

Bring to a boil, lower the heat, and simmer until the

vegetables are tender, about 30 minutes.

 

1/8 recipe - 241 calories, 2 bread, 2 vegetable

exchanges 42 grams carbohydrate, 8 grams protein, 2

grams fat 22 mg sodium, 658 mg potassium, 0 cholesterol

 

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty

Wedman 1986 Shared but not tested by Elizabeth Rodier,

Nov 93

 

 

 

 

 

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* Exported from MasterCook *

 

German Vegetable Medley

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Casseroles

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tb Margarine

1/2 lb Asaparagus, cut to 1 " pieces

1 1/2 c Peas

1 c Sliced carrots

1 sm Cauliflower head, cut into

--florets

2 ea Kohlrabi, peeled & sliced

Salt & pepper

Cold water

1 1/2 ts Cornstarch

1 tb Chopped parsley

 

In a large pot, heat margarine & saute the asparagus, peas, carrots,

cauliflower & kohlrabi for 5 minutes stirring to ensure all are coated.

Add a little water, salt & pepper. Simmer till the vegetables are tender

but still chewy.

 

In a small bowl, mix the cornstarch with 2 tb water & add to vegetables

stirring till sauce has thickened. Serve with parsley.

 

Vera Gewanter, " A Passion for Vegetables "

 

 

 

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