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Creamed kohlrabi as a side dish

updated

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Ingredients for 3 servings:

  • 2 m.-large kohlrabi
  • ½ cube of vegetable stock
  • 100 ml whipped cream, up to 150 ml
  • 1 tsp cornstarch
  • e.g. chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

delicious side dish to schnitzel, chops or fish etc.

Peel the kohlrabi and cut into bite-sized pieces. Place it in a pot with enough water to lightly cover the kohlrabi and add the vegetable stock. Simmer the vegetables for about 20 minutes. When the kohlrabi has reached the desired consistency, add the heavy cream and bring back to a boil. In a cup, mix the teaspoon of cornstarch with a little cold (!) water and add it to the stock. Continue stirring and simmering until the sauce is nice and creamy. It goes wonderfully with schnitzel or meatballs.

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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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