For Release October 10, 2011
Red Rock Press is celebrating the first day of the Jewish holiday of Sukkot (Oct. 12) with a modern, healthy update on a traditional one-pot dish that represents the bounty of the fall harvest: Kohlrabi and Carrot Stew, featured in Clara Silverstein’s “A White House Garden Cookbook.” More info can be found at www.CommunityGardenRecipes.com.
Originally based in agriculture, Sukkot is a harvest holiday and one of the most important feasts in Judaism. Also known as the Feast of the Tabernacles, it begins the fifth day after Yom Kippur and historically commemorates the forty-year period that the Jews wandered the desert. Today, people around the world observe Sukkot in a variety of ways, with some building the traditional Sukkah, or temporary shelter, and others simply enjoying a home-cooked meal with their family.
This recipe for Kohlrabi and Carrot Stew originally comes from Charles Loomis, who started a garden at the Normal Park Elementary School in Chattanooga, Tennessee. Chef Loomis has devised a way to make kohlrabi, that sometimes bitter but extremely healthy vegetable, palatable and delicious for everyone, including kids! Dozens of other kosher recipes from community gardens around the country can be found at http://www.redrockpress.com/delicious.html#whiteHouseCookbook.
Kohlrabi and Carrot Stew
- 1 pound kohlrabi (2-3 heads)
- 2 large carrots
- 2 cloves garlic
- 2 tablespoons of extra-virgin olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon cumin seeds
- 4 medium sized tomatoes (see note) or 1 (15- ounce) can diced tomatoes
- 1/4 teaspoon turmeric
- 1 1/2 teaspoons salt, or to taste
- Freshly ground black pepper, to taste
- 1 cup chicken, beef or vegetable stock
1. Cut about 1 inch off the bottom of the kohlrabi. Trim off the stems and leaves. Peel the rest of the skin off with a potato peeler and discard. Cut the kohlrabi into 1-inch pieces as you would a potato. Peel the carrots and cut into 1-inch pieces. Peel and chop the garlic.
2. In a medium saucepan over medium-high heat, heat the olive oil. After about 1 minute, add the kohlrabi, carrots, thyme, cumin seeds and garlic. Sauté for about 1 minute.
3. Peel the tomatoes (see below for directions), dice them, and add them to the pot. If using canned tomatoes, add them to the pot along with their liquid. Add the turmeric, salt and pepper. Add the stock and bring the mixture to a simmer (not a boil).
4. Turn the heat to low and cover the pot loosely with a lid. Simmer until the carrots and kohlrabi are tender, about 1 hour. Season with more salt and pepper if needed. Serve plain or with rice.
To peel tomatoes:
With the tip of a sharp knife, cut an X on the bottom of the tomato. Place a bowl of ice water near the stove. Bring a pot of water to a boil. Gently drop in the tomato and let it boil for about 1 minute. Immediately remove the tomato (a slotted spoon works well for this), then plunge it into the ice water. The skin should peel right off. The same technique works for peaches, too.
–– Charles Loomis, Greenlife Grocery - Asheville, NC, and Chattanooga, TN