Creamy Braised Turnips and Kohlrabi with Peas

Creamy Braised Turnips and Kohlrabi with Peas

Serves 4

Turnips and kohlrabi easily lend themselves to a quick braise, for a unique and filling side dish. Stirring in a small amount of yogurt just before serving adds a creaminess and body to the braising liquid.

  • 1 tablespoon unsalted butter
  • 1 cup chopped yellow onion
  • 1 clove garlic, thinly sliced
  • 2 cups low-sodium vegetable broth
  • 1 medium turnip, peeled and cut into 1-inch chunks
  • 1 medium kohlrabi, peeled and cut into 1-inch chunks
  • 1 cup frozen peas
  • 1/4 cup low-fat plain Greek yogurt
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In a large saucepot or Dutch oven, melt butter over medium-high heat. Add onion and garlic, and cook 8 to 10 minutes or until brown and tender. Add broth, turnip and kohlrabi, and bring to a boil. Reduce heat to medium, cover and simmer about 20 minutes or until vegetables are tender. Stir in peas and continue to cook 5 minutes longer. 

Remove from heat and stir in yogurt.

Nutritional Info: 
Per Serving:110 calories (30 from fat), 3.5g total fat, 2g saturated fat, 10mg cholesterol, 140mg sodium, 16g carbohydrate (5g dietary fiber, 7g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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