John Myers
Kohlrabi Vegetables with Ham Sauce
The perfect kohlrabi vegetables with ham sauce recipe with a picture and simple step-by-step instructions.
- 1 very big Kohlrabi fresh with the greens
- 1 tablespoon Diced ham blocks
- 1 tablespoon Boiled ham blocks
- 3 Spring onions fresh
- 30 g Branded butter
- 1 tablespoon Flour
- 150 ml Kohlrabi stock
- 100 ml Cream
- Pepper and salt
- 1 tablespoon Freshly squeezed lemon juice
- Peel the kohlrabi and cut into cubes – put the tender green leaves from the center briefly in ice-cold water, then cut into the finest cubes. Cut the spring onions into thin rings.
- Cook the kohlrabi cubes in lightly salted water over mild heat for about 12 minutes, then drain and collect the cooking stock.
- Fry the diced ham with half of the butter in a saucepan until translucent, briefly sauté the diced ham and onion rings, then lift them out of the pan and set aside.
- Melt the rest of the butter in the saucepan and sweat the flour in it for 2 to 3 minutes until lightly, then gradually stir in the kohlrabi stock and the cream, season with pepper and salt and the sauce over a reduced heat for about 8 Simmer gently for minutes.
- Then stir in the lemon juice, the chopped kohlrabi leaves and the ham and kohlrabi cubes that have been set aside, heat again to boiling point and serve the vegetables with parsley gnocchi. We also had small marinated turkey steaks.
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