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Kohlrabi in Lemon-Cream Sauce

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"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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35 m servings 356 cals
Original recipe yields 4 servings


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  1. Bring cream to a boil in a medium pot. Add kohlrabi and reduce heat. Cover and simmer until kohlrabi is soft, about 20 minutes.
  2. 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.


  • Cook's Note:
  • You can use lemon verbena instead of parsley.

Nutrition Facts

Per Serving: 356 calories; 33.3 g fat; 13.3 g carbohydrates; 4.8 g protein; 122 mg cholesterol; 111 mg sodium. Full nutrition

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