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Kohlrabi with White Sauce
Kohlrabi with White Sauce
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Creamy nutmeg-infused white sauce coats tender kohlrabi cubes for a flavorful and delicious side dish.
Ingredients:
  • 4 kohlrabi bulbs, peeled and cubed
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cream
  • 2 teaspoons white pepper
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 0.5 bunch fresh parsley, chopped
Instructions:
  • In a saucepan, combine kohlrabi and 1/2 teaspoon salt, cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi is fork-tender but still firm, about 5 minutes. Drain, saving 1 cup of cooking water, then transfer kohlrabi to a bowl and cover.
  • In the same saucepan, melt the butter over medium heat. Whisk in the flour until it becomes a golden brown paste. Slowly pour in the milk and reserved 1 cup of cooking water, stirring until the mixture thickens and becomes smooth.
  • Blend in the cream, white pepper, 1 teaspoon of salt, and nutmeg until incorporated. Incorporate the parsley thoroughly. Whisk constantly until the sauce thickens, then simmer for an additional 10 minutes. Gently fold in the kohlrabi, ensuring it is evenly coated with the sauce.

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