Ingredients
8
8 servings
- •4 kohlrabi bulbs, peeled and cubed
- •0.5 teaspoon salt
- •2 tablespoons butter
- •2 tablespoons all-purpose flour
- •1 cup milk
- •3 tablespoons cream
- •2 teaspoons white pepper
- •1 teaspoon salt
- •1 teaspoon ground nutmeg
- •0.5 bunch fresh parsley, chopped
Instructions
- Place kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup cooking water. Place kohlrabi in a bowl and cover.
- Place butter into the same saucepan and melt over medium heat. Whisk in flour and stir until mixture becomes paste-like and golden brown. Gradually whisk milk and reserved 1 cup cooking water into flour mixture, stirring until thick and smooth.
- Stir in cream, white pepper, 1 teaspoon salt, and nutmeg. Mix in parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in kohlrabi, tossing to coat evenly with sauce.
Nutritional Facts
Per 8 servings
- Calories: 91
- Carbohydrate: 8g
- Fat: 6g
- Fiber: 3g
- Protein: 3g
- Sugar: 3g
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