As I posted way back here, this is one of our favorite summertime dishes. Bill’s mom cooked this many times ~ she did it best, and I learned from the best.
The flavor of the beans, kohlrabi, carrots and onions blend perfectly into a vegetable dish that we always crave come summer, add the bacon, and... You know --- everything’s better with bacon!
To get to the point, I wanted to make this without the added fat of bacon and bacon grease; hence, turkey bacon.
It was still good, but not nearly as mouthwatering delicious as the original recipe. Take your pick of recipes ~ with bacon and bacon grease ~ or turkey bacon.
I just had to post-repost this again. It’s truly a great comfy summer dish, with Midwest style! It is delicious!
Kohlrabi and Yellow Wax Beans with Turkey Bacon
3 strips turkey bacon, cooked and crumbled
6 small kohlrabi bulbs, peeled and diced
2 pounds yellow wax beans, trimmed and snapped
3 carrots, peeled and cut into bite-size chunks
Salt and Seasoned Pepper, to taste
½ cup water
3 to 4 tablespoons flour
Fry bacon until crisp, crumble and set aside.
Place vegetables in a large pot, cover with water and bring to a boil.
Lower heat to simmer and cook until vegetables are fork tender, about 30 minutes.
Make a paste of flour and water and stir into vegetable mixture.
Heat until thickened.
Add crumbled turkey bacon.
Be sure to visit my friend; Linda's blog, My Kind of Cooking, for her great cookbooks, tips and delicious recipes!