in Germany

Franconian kohlrabi vegetables

updated

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Ingredients for 4 servings:

  • 1 kg kohlrabi
  • 1 onion(s)
  • Salt
  • pepper
  • nutmeg
  • Garlic, as desired
  • 1 tbsp butter
  • 1 tbsp flour
  • ⅛ liter milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Clean and peel the kohlrabi, and finely chop the attractive greens. Halve the peeled kohlrabi and slice thinly. Bring salted water to a boil and cook the kohlrabi until soft. Sauté the diced onions in hot, foaming butter until translucent. Dust with flour and make a light roux. Deglaze with the milk. Drain the kohlrabi into a sieve, reserving the vegetable stock. Use this to make the roux until it forms a creamy sauce. Add the chopped greens and the spices. Finally, add the kohlrabi slices.

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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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