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My review
Kohlrabi in Lemon-Cream Sauce
MichaR
"Kohlrabi tastes delicious when cooked in this simple lemony cream sauce. If you get your kohlrabi from the farmer's market, mix in the leaves in the end as well."
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Ingredients
35 m servings 356Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Bring cream to a boil in a medium pot. Add kohlrabi and reduce heat. Cover and simmer until kohlrabi is soft, about 20 minutes.
- Remove kohlrabi from sauce and place in a bowl; keep warm. Increase heat and cook sauce until thickened, about 5 minutes. Season with lemon zest, lemon juice, salt, pepper, and sugar. Stir in parsley. Add kohlrabi, mix to coat with sauce, and serve.
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Footnotes
- Cook's Note:
- You can use lemon verbena instead of parsley.
Nutrition Facts
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7/12/2019
Turned out amazing!! I didn't have fresh parsley so I used dry instead. I also made extra sauce and added extra lemon ?? as well. I let my co workers try this and they loved it!!