Kohlrabi in Parsley Sauce recipe

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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

Nutrition Info

177.9 calories
carbohydrate: 22.9 g
cholesterol: 25.5 mg
fat: 9 g
fiber: 11.5 g
protein: 6.2 g
saturatedFat: 5.4 g
servingSize: -
sodium: 151 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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