John Myers
Kohlrabi with Cream Sauce (canned Kohlrabi)
The perfect kohlrabi with cream sauce (canned kohlrabi) recipe with a picture and simple step-by-step instructions.
- 800 g Kohlrabi, peeled
- 20 g Butter
- 2 tbsp Diced onion
- 20 g Flour smooth
- 0,2 l Kohlrabisud
- 2 tbsp Sour cream
- 1 tbsp Chopped parsley until smooth
- Salt
- White milled pepper
- Peel the kohlrabi, cut away the woody parts, halve, cut into thin wedges (or small cubes).
- Cover with salted water in a saucepan, cook until crisp, strain, prepare the brew.
- Melt the butter in a casserole roll, roast the finely chopped onion in it until colorless, stir in the flour, sweat briefly and add a little kohlrabi sauce, stir until smooth with a whisk.
- Stir in the kohlrabi, cook for a few minutes, stir in the sour cream and parsley with salt and pepper.
- just like that with bot or as a vegetable side dish.
Facebook Comments