Germany · Germany

Kohlrabi in Rahmsauce

Name: Kohlrabi in Rahmsauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Germany
Ingredients: peeled kohlrabi 600 g; unsalted butter 20 g; plain wheat flour 15 g; water 300 ml; pasteurized cream 100 ml; ground nutmeg 0.2 g; parsley, chopped 5 g; salt 3 g

Tender kohlrabi batons in a light cream sauce with nutmeg.

35 minutes · 4 servings · Easy

Kohlrabi is the German answer to a root vegetable nobody asked for, grown in the north and cooked plainly so the sweetness of the flesh shows through. A light cream sauce with nutmeg is the usual accompaniment, and it is poured over rather than used for dipping. Cutting the bulbs into batons of even size is what makes them finish cooking together.

Ingredients

peeled kohlrabi600 g
unsalted butter20 g
plain wheat flour15 g
water300 ml
pasteurized cream100 ml
ground nutmeg0.2 g
parsley, chopped5 g
salt3 g

Directions

1
Peel kohlrabi deeply enough to remove fibrous skin. Cut into batons 1 cm thick. Put into a pot with water and salt.
Batons have smooth surfaces without tough fibers.
2
Bring to a simmer, cover and cook for 12 minutes until tender. Lift out kohlrabi and reserve all the cooking liquid.
A knife slides through a baton easily.
3
In another pan melt butter, stir in flour for 1 minute, then gradually whisk in reserved liquid and cream. Simmer for 3 minutes. Add kohlrabi, nutmeg and parsley and heat through.
The sauce is smooth and lightly coats the vegetables. For storage, refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content