KOHLRABI IN PARSLEY SAUCE

Kohlrabi in Parsley Sauce image

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.

Provided by friederike

Time 45m

Yield 4

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 151 mg, Sugar 8 g