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Ingredients35 m servings 356
Original recipe yields 4 servings
- 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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- Cook's Note:
- You can use lemon verbena instead of parsley.
Per Serving: 356 calories; 33.3 13.3 4.8 122 111 Full nutrition
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