German cuisine · Vegetable Dishes

Kohlrabi in Cream Sauce

Tender kohlrabi batons braised in a light roux with milk, cream and plenty of parsley.

Ingredients · for 4 servings

• 1kg kohlrabi
• 40g butter
• 30g flour
• 300ml milk
• 200ml cream
• 200ml vegetable broth
• 1 bunch parsley
• 1 pinch nutmeg
• 1 dash lemon juice
• Salt, pepper

Instructions

1. Peel the kohlrabi generously until no woody fibres remain visible, then cut into batons about 5mm thick.
2. Melt the butter in a wide pot and sauté the kohlrabi batons over medium heat for 5 min. without letting them take on colour.
3. Dust with the flour, stir in and sweat for 1–2 min. without browning – the roux should smell like fresh pastry but stay pale.
4. Gradually pour in the milk, cream and vegetable broth while stirring constantly so no lumps form.
5. Cover and simmer gently for 12–15 min. until the kohlrabi is tender but still has bite and the sauce coats the back of a spoon.
6. Season with salt, pepper, nutmeg and a dash of lemon juice, sprinkle generously with chopped parsley and serve with boiled potatoes.