| Kohlrabi, Tomato and Cauliflower |
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As a side dish, serves 8 to 10. |
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| Ingredients |
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2 tbsp
1
6
1 tbsp
1 can
1 lb
1 tsp
3 cups
1 can
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canola oil
hot chili pepper, split, seeds discarded
green onions, chopped
ginger, grated
diced plum tomatoes (28-ounce size)
peeled kohlrabi root, peeled, split and cut in 1/8 inch thick slices
salt
cauliflower florets
corn (19-ounce size), drained
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| Directions |
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- Put oil in 4 to 6 quart pot and place over medium-high heat. Add chili pepper. Cook until brown, about 2 to 3 minutes. Remove and discard chili pepper.
- Add green onions, ginger, and garlic. Cook for 30 seconds, stirring the entire time. Add tomatoes, kohlrabi, water and salt. Bring to a boil, reduce to low simmer, cover and cook for 8 minutes.
- Add cauliflower florets, cover and cook for another 4 minutes, or until kohlrabi and cauliflower are tender/firm.
- Stir in drained corn. Heat through, then cover and remove from stove. Let stand for 5 minutes before serving.
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