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My review
Kohlrabi in Parsley Sauce
friederike
"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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Ingredients
45 m servings 178Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
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7/9/2019
Picked up the kohlrabi at a local farmers market while "at the lake". Had fun with family on naming exactly what it was before it was trimmed and pealed. That was just the start of the fun. A...