Kohlrabigemüse

"German Creamed Kohlrabi" Given to us by a CSA Member Rhoda! Thank you!!

INGREDIENTS:

2 Kohlrabi, about 2 pounds total

1 small yellow onion, or 1/2 large

1 tablespoon butter

1 tablespoon all-purpose flour

1 cup vegetable broth, or water (approximately)

1/4 teaspoon salt, more to taste

1/4 teaspoon ground nutmeg, optional

black pepper, to taste

1/4 cup whipping cream, or heavy cream

INSTRUCTIONS:

1. Remove the leaves from the Kohlrabi (if applicable), cut off the ends and peel the kohlrabi. Cut the Kohlrabi into thick slices, then into cubes (about 1/2 inch or slightly smaller). Alternatively, you can cut the kohlrabi into short sticks if preferred.

   
   

2. Peel and finely dice the onion.

   
   

3. Heat the butter in a medium-sized pot. Add the onion and sauté over medium heat until translucent, about 3-5 minutes. Stir regularly.

   
   

4. Add the kohlrabi pieces and stir.

   
   

5. Sprinkle the flour on top and add the vegetable broth while stirring.

   
   

6. Cover the pot with a lid and cook over medium-low heat for about 15 to 20 minutes, or until the kohlrabi is tender. Stir occasionally.
   

7. When the kohlrabi is cooked to your liking, reduce the heat to low. Add the salt, nutmeg (optional), and black pepper.
   

8. Stir in the whipping cream and simmer for 1 to 2 minutes, stirring regularly.

   
   

9. Taste again and add more salt and/or pepper if needed.
   

10. Serve the creamed kohlrabi hot, garnished with chopped parsley (optional).
    

Credit to: Kohlrabigemüse (German Creamed Kohlrabi) - Recipes From Europe