The purple kohlrabi that I recently purchased from a local farmer, still had the leaves attached.  Since they were tender and sweet, I chopped and added them to the stew.

Kohlrabi is related to broccoli, but instead of eating the flower, you eat the swollen base of the stem.  Most people don’t realize that broccoli and kohlrabi leaves are also very tasty.  It’s probably because, when these veggies are purchased in the grocery store the leaves have been removed.

Kohlrabi Stew Ingredients:

1 tablespoon olive oil
1 large onion — slivered
3 medium kohlrabi– peeled and cubed
3 medium carrots — 3/4 inch chunk
2 medium potato — 3/4 inch chunk
1/2 cup sun dried tomatoes — chopped
2 cups vegetable broth
1 bay leaf
1/2 teaspoon oregano
1 teaspoon salt
black pepper to taste
1 tablespoon dijon mustard
1/2 tablespoon molasses

Directions:
Saute onions in oil for several minutes. Add remaining ingredients and bring to boil. Reduce heat, cover and simmer for 20 minutes or until tender.