Thickened with a tablespoon or so of flour, this could be used as the filling for a vegetable pot pie.
1 T olive oil
1 1/2 c chopped onion
3 1/2 c peeled and diced kohlrabi
1 1/2 c (peeled) sliced carrots
1 1/2 (peeled) diced potatoes
1 c (canned) tomatoes, chopped up
3 c broth or water or a combination
1 bay leaf
1/2 t dried oregano or other dried herb
salt and black pepper, to taste
1 – 2 T Dijon mustard
1 T molasses
1. Sauté onions in oil for several minutes. Add remaining ingredients and bring to the boil. Reduce heat and cover. Simmer until vegetables are tender or to your preference–start checking after about 20 mintues. Taste for seasonings and serve.