carrot @en
“Rumanian Kohlrabi Soup – from the book “The Lowfat Jewish Vegetarian Cookbook-Healthy Traditions from Around the World by Debra Wasserman
Rumanian Kohlrabi Soup
Ingredients:
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
Preparation:
– 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
Ingredients:
Raw turnip and grated carrot
Vinegar
Fresh dill, chopped
Lettuce
Salt and pepper
Preparation:
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
salt
Preparation:
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.