Market Ragout of Turnips, Kohlrabi, and Peas

I love Kohlrabi- it looks like it might come from Mars.  Sliced thin it is lovely raw in a salad or slaw.  Plus it seems to grow really big and beautiful in Michigan humidity.  If you want to do something fancier than just adding it to a salad, try out this recipe.

• 1 Tbs unslated butter
• 6 spring onions or shallots, halved
• 6 or more small turnips, scrubbed and quartered
• 1-2 large or 2-3 small kohlrabi, peeled and quartered
• 1 thyme sprig
• salt and pepper
• 1 pound peas
• a few handfuls spinach or stemmed chard
• milk, yogurt, or creme fraiche
• basil

Melt butter in a skillet and add onions, turnips, kohlrabi, and thyme.  Add water to cover halfway and a teaspoon of salt.  Simmer while you prepare peas.As soon as vegetables are tender, after 12 to 15 minutes, add the peas and spinach and cook until spinach has wilted down.  Stir in the milk (or other dairy) and add the basil.  Taste for salt and season with pepper.