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.
Home » Recipes » Creamy Braised Turnips and Kohlrabi with Peas
1 tablespoon unsalted butter
1/2 medium yellow onion, chopped
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
In a large saucepot or Dutch oven, melt butter over medium-high heat. Add onion and garlic, and cook until brown and tender, 8 to 10 minutes. Add broth, turnip and kohlrabi, and bring to a boil. Reduce heat to medium, cover and simmer until vegetables are tender, about 20 minutes. Stir in peas and continue to cook 5 minutes longer.
Remove from heat and stir in yogurt.
Per Serving:110 calories (30 from fat), 3.5g total fat, 2g saturated fat, 10mg cholesterol, 140mg sodium, 16g carbohydrates, (5 g dietary fiber, 7g sugar), 5g protein.
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