“Rumanian Kohlrabi Soup – from the book “The Lowfat Jewish Vegetarian Cookbook-Healthy Traditions from Around the World by Debra Wasserman

Rumanian Kohlrabi Soup

2 kohlrabies, peeled and chopped
1 small head of cauliflower, chopped
2 carrots, peeled and chopped
Small onion, peeled and thinly chopped
½ c. dill, finely chopped
½ c. parsley, finely chopped
2 T. oil
½ t. thyme or basil
salt and pepper
1 T. cornflower
11 cups water
½ c. lemon juice
425 gm. tomato paste

–   In a large pot, sauté kohlrabi, cauliflower, carrot, onion, dill and parsley at medium-high heat for around 5 minutes. Season.
–   Dilute cornflower in a cup of water and add. Add 10 more cups of water and bring to boil. Lower flame and cook covered for an additional 30 minutes.
–   Add lemon juice and tomato paste, and continue cooking on low heat for an additional 15 minutes

Turnip Salad, Lettuce and Carrots


Raw turnip and grated carrot
Fresh dill, chopped
Salt and pepper

Mix and serve

 Like Other Vegetables, Turnips Can—and Should—be Preserved

Ingredients for pickling mixture:
1 c. sugar
1 c. vinegar
1 c. water

Carefully peel turnips and cut into cubes. Bring pickling liquid to a boil and pour over vegetables. Store in glass jar.
Can be served as soon as the liquid cools, or kept refrigerated for several weeks.