From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
1/2 cup onion, chopped
1 clove garlic, minced
1 tbsp oil
1/2 tsp dry mustard
1/2 tsp cumin, ground
1/4 tsp tumeric, ground
1/4 tsp coriander, ground
1 cup kohlrabi, peeled and chopped- save leaves!
1 cup potatoes, peeled and chopped
1 cup tomatoes, chopped or canned
1/2 cup water
3/4 tsp salt
1/2 tsp sugar
kohlrabi leaves, finely chopped
1/2 cup green peas, or pea shoots, chopped
In a larage soup pot, sauté onion and garlic in oil about 3-4 minutes. Add spices and stir-fry for about 30 seconds.
Add kohlrabi and potatoes and stir briefly before adding tomatoes, water, salt and sugar. Bring to a boil, then simmer until vegetables are crisp-tender, about 15 minutes.
Add kohlrabi leaves and simmer 8-10 minutes. Stir in peas or pea shoots and cook until warmed. Serve over rice.