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Kohlrabi with light sauce and mushrooms

updated

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Ingredients for 1 servings:

  • 100 g kohlrabi
  • 1 tsp oil
  • 1 tbsp onion(s), diced, frozen
  • 1 tsp flour
  • 1 dash of cream
  • Salt and pepper, black
  • nutmeg
  • 50 g mushrooms from the jar, sliced
  • 1 tbsp parsley, frozen

Instructions

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

a side dish

Wash, peel, and slice the kohlrabi. Cover with salted water and bring to a boil in a pot, then reduce heat to low and simmer until al dente. Drain in a sieve, reserving the cooking water and letting the vegetables drain. Heat the oil in the kohlrabi pot and sauté the onions. Dust with flour, stir, and deglaze with 60 ml of the vegetable cooking water. Stir until the mixture becomes creamy. Remove from the heat and mix in the cream and seasoning. Stir in the mushrooms and parsley, fold in the kohlrabi slices, and season to taste. Plate up the side dish, garnish, and serve.

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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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