Rating: 5 stars 5
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

178 calories; protein 6.2g; carbohydrates 22.9g; fat 9g; cholesterol 25.5mg; sodium 151mg. Full Nutrition
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