20th
Creamy Kohlrabi
Catherine and Jetson, fabulous former farmer interns at Green Gate, brought this to our house last Easter, and I fell in love. It’s kind of like a gratin, and brings out the sweet, earthy flavor of the kohlrabi, which is more like broccoli than is intuitive from its looks.
Ingredients:
- 1-2 kohlrabi
- 1 head broccoli (cauliflower would also be good, or omit)
- 2 tablespoons butter
- 3 sprigs dill: chop 2 sprigs, and save 1 as a garnish
Cream sauce:
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1.5 cups cream (and/or milk for a lighter sauce)
- salt and pepper
How to:
Cut the leaves from the kohlrabi, and save them for another dish (they cook up like kale). Peel the kohlrabi bulbs, quarter them, and slice thinly. Chop the broccoli stem and florets into small pieces. Sauté the kohlrabi slices in butter until they begin to brown, then add the broccoli. Salt lightly. Stir occasionally until kohlrabi is lightly browned.
Cover and continue cooking until kohlrabi and broccoli are tender. Add dill when almost done sautéing.
To make the cream sauce, heat 1 tablespoon olive oil in a saucepan over low heat. Add the flour and stir constantly about 2-3 minutes until the flour and oil are evenly mixed. Let cool slightly, then whisk in the cream and/or milk over low heat.
Whisk constantly until the sauce thickens and comes to a simmer. Add a pinch of salt and a couple pinches of pepper.
Over low heat, pour the cream sauce over the sautéed kohlrabi and broccoli, stir in, and salt and pepper to taste. Sprinkle with fresh dill if you like.
Photo from Chefklink.
