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Kohlrabi in Parsley Sauce

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"I always look for young kohlrabi. They have a milder taste and you don't need to cook them all the way through, so they stay crisp."
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45 m servings 178 cals
Original recipe yields 4 servings


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  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kohlrabi, cover, and steam until tender, 20 to 25 minutes. Reserve cooking water.
  2. Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the kohlrabi cooking water into the flour mixture, and bring to a simmer over medium heat. Cook and stir until thickened, about 5 minutes. Add parsley. Stir in heavy cream. Add kohlrabi; season with salt and pepper.

Nutrition Facts

Per Serving: 178 calories; 9 g fat; 22.9 g carbohydrates; 6.2 g protein; 25 mg cholesterol; 151 mg sodium. Full nutrition

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