- 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
- 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.
- 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.
04/20/2018
recipepes.com
Kohlrabi in Parsley Sauce, recipe
PT15M
PT1H
5
455 calories
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