Aunt Anna's Creamed Kohlrabi
“Here's a wonderful & easy recipe, tried & true. My German Aunt & Uncle grew lots of this "German Turnip" - this recipe was everyone's favorite!” - customer Deborah Klees
The preparation of kohlrabi can be varied by serving it with a cream sauce. Such a sauce also increases the food value of this vegetable by supplying the substances in which it is low.
Sufficient to serve six.
4 cups diced or sliced kohlrabi
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
dash of pepper
1 cup milk
Cook the kohlrabi in boiling salted water until tender and then drain the water from it. Melt the butter in a saucepan, add the flour, salt, and pepper, and into this stir the hot milk. Cook until the sauce has thickened. Then pour it over the kohlrabi and reheat. Serve hot.