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