INGREDIENTS veggies 1 Tablespoons grapeseed oil 1/2 cup kohlrabi, peeled and thinly sliced 1 cups shelled edamame (frozen or fresh) 1/3 cup low sodium vegetable broth 1/4 medium yellow onion, thinly sliced 1 ½ medium carrots, peeled and thinly sliced 1/2 Tablespoon Dijon mustard 1 garlic cloves, minced or pressed 1 teaspoons Herbes de Provence ¾ cups low sodium vegetable broth, heated 1 ½ cups kale, rinsed and stems removed, cut into small, bite size pieces ¼ teaspoon kosher salt Pinch teaspoon black pepper ¼ cup light sour cream For peppered egg noodles 4 ounces whole wheat egg noodles ½ Tablespoon olive oil Fresh black pepper | NUTRIENTS veggies Calories: 269 kcal Protein: 12.2 g Fat: 14 g Sugar: 7.1 g |
For veggies
Heat a large, nonstick sauté pan over medium/high heat. Once hot add in oil add then kohlrabi. Cook until tender. Add in edamame, wine, onion, carrots, Dijon, garlic, and Herbes; stir to combine and cook until the wine has evaporated. Add in hot broth and kale, stirring to combine. Reduce heat slightly and simmer for 3 minutes; add salt & pepper. Turn off the heat and stir in the sour cream. Season to liking.
For peppered egg noodles
Bring a large pot of water with a heavy pinch of salt to a boil. Add in noodles and boil until aldente, about 8 -9 minutes. Drain and toss with olive oil and a generous amount of black pepper. In a large mixing bowl, toss veggies and noodles. Serve warm.