Heat the oil in a large high-sided skillet over
medium-high. Sauté the onion and ginger
3 minutes or until the onion begins to turn
translucent. Add the garlic and cook 1 minute
more.
Add the parsnip, carrot, kohlrabi, turnip, cel
ery, sweet potato, and herbes de Provence. Pour
in the stock, cover, and bring to a boil. Reduce
the heat and simmer 10 minutes or until the
vegetables are tender.
Add the tomatoes and snow peas. Stir in the
slurry and heat to thicken. Serve topped with
Parmesan cheese and parsley.
Per serving : 90 calories, 2 g fat, 0 g saturated fat, 16 g
carbohydrate, 2 g protein, 4 g dietary fiber, 95 mg so
dium. Exchanges: 2 Vegetable
KOHLRABI • 167