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Kohlrabi, Lower Bavarian style

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Ingredients for 4 servings:

  • 4 kohlrabi, with beautiful leaves
  • 1 tbsp butter
  • 100 g cream
  • 2 tbsp flour
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Separate the leaves from the bulb, discarding any unsightly ones. Cut out the midrib of the remaining leaves, add them to boiling water, and cook for 10 minutes. Kohlrabi leaves are rich in vitamins. Finely purée the leaves in the boiling water using a hand blender. Peel the kohlrabi, removing any woody parts, and cut into sticks. This works best with a potato chip cutter or a slicer. Steam the sticks in hot butter until al dente. Sprinkle the flour over the leaves, spread evenly, and pour over the puréed leaves and stock. Season with salt and pepper and finish with cream. Both sour and sweet cream are delicious. This goes well with authentic Lower Bavarian dishes, including bread dumplings.

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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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