Creamed kohlrabi
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Kohlrabi |
| 7 | tablespoons | Butter or margarine |
| ¼ | cup | Light cream |
| Salt and pepper; to taste | ||
| Nutmeg; to taste | ||
| ¼ | cup | Flour |
| ⅓ | cup | Parsley; chopped |
Directions
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Cut kohlrabi leaves and cook them in salted water about 20 mins, until tender. Drain and chop. Add 3 Tbs butter and cream. Season with salt, pepper and nutmeg. Keep warm. Meanwhile, trim kohlrabi roots; peel and slice. Cook slices in 2 cups boiling salted water for about 25 mins, or until tender. Drain, reserving liquid. Melt remaining butter in a saucepan and stir in flour to blend well. Season with salt, pepper and nutmeg. Add reserved vegetable liquid; cook slowly, stirring, until liquid is a thick smooth sauce. Add cooked kohlrabi slices and parsley; heat. Serve surrounded by the cooked leaves. Serves 4.
NOTES : A favorite vegetable in East Germany, as well as in Poland and Hungary, is kohlrabi, or the "cabbage turnip," which is prepared
similarly in the various cuisines. Its thick skin should be cut off completely before cooking, The vegetable is an excellent accompaniment to roast pork. If the leaves are tender, they may also be cooked.
from my kitchen to------------------------------->yours..... Dan Klepach