Kohlrabi Recipe ⊷ Kohlrabi in Parsley Sauce

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.

Ingredients

• 6 kohlrabi, peeled
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 bunch flat-leaf parsley, finely chopped
• 2 tablespoons heavy whipping cream
• salt to taste
• ground white pepper to taste

Cooking Directions

1. 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.
2. 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

• calories177.9
• carbohydrateContent22.9 g
• cholesterolContent25.5 mg
• fatContent9 g
• fiberContent11.5 g
• proteinContent6.2 g
• saturatedFatContent5.4 g
• sodiumContent151 mg
• sugarContent8 g