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Creamy Braised Turnips and Kohlrabi with Peas

Serves 4
Time 50 min
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.
Ingredients
  • 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
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Method

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.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.