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Kohlrabi steamed the way grandma used to cook it

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Ingredients for 4 servings:

  • 1,000 g kohlrabi
  • 40 g butter or margarine
  • 125 ml water
  • some salt
  • 1 tsp, heaped cornstarch
  • 1 tbsp water, cold to mix
  • 1 tbsp flat-leaf parsley, chopped

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Peel and wash the kohlrabi, and cut into slices or sticks. Roughly chop the tender leaves and cook them on their own like spinach, or steam them with the vegetables until tender. Melt the fat and briefly heat the kohlrabi slices or sticks, and any leaves, in it. Add the water and a pinch of salt, and steam the kohlrabi over low heat for about 15-20 minutes. Then thicken the kohlrabi with the cornstarch, season with salt, and sprinkle with parsley. Arrange the leaves around the vegetables if steaming them separately. Alteration: Cook the kohlrabi slices or sticks in 500 ml of water until soft and serve in a light basic sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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