Skip to main content New<> this month
Get the Allrecipes magazine

Kohlrabi in Parsley Sauce

Rated as 5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 178
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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 22.9 6.2 25 151 Full nutrition

Explore more

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

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...