Indian-Spiced Kohlrabi

Kohlrabi pairs really well with Indian-style spices.

Saute in large pan over low-medium for 30-45 seconds:

1 Tbsp. sunflower or olive oil

1-2 cloves garlic, pressed or minced -quantity to your taste

1-2 Tbsp. peeled turmeric, pressed or minced -quantity to your taste

Ample pinch red pepper flakes, to your taste

Add and cook for 2 minutes:

4 c. (about 1 lb.) peeled kohlrabi, cut into thin (1/8") half moons or quarters

1 tsp. sugar

Good dash salt

Stir in 2/3 c. water, reduce heat to a low-simmer and cover.

Cook until the kohlrabi is firm-tender, about 12-18 minutes.

Uncover, raise heat to medium-high and cook (stirring often) for about 5 minutes, or until the liquid has thickened.

Liz Talley, Urban Graze

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