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Cooking
Creamed Kohlrabi with Potatoes and Boiled Egg
· 4 servings
Chop the kohlrabi and sauté
Coarsely grate the kohlrabi, or cut it into slices or small cubes - whichever you prefer. Melt half the butter in a large pot. Add the kohlrabi along with the finely chopped young kohlrabi leaves. Season with salt, pepper and sugar, then sauté briefly.
Add water
Pour in enough water to just cover the kohlrabi - no more than that. Don't add more water than necessary. Turn the heat down low and cover with a lid.
Simmer until tender
Cook until tender; the exact time depends on how you cut the kohlrabi. Grated kohlrabi will soften in just a few minutes, while cubed pieces will need about 10 to 15 minutes.
Stir in the cream and vinegar
By now the water from the softened kohlrabi should be almost cooked away. Add the remaining butter and dust with flour. Stir well, then pour in the cream. Stir again and add the vinegar little by little, tasting as you go until the flavour is just right.
Simmer the sauce
Let it simmer gently over low heat for about 10 to 15 minutes, stirring occasionally.
Serving
Serve with a boiled egg or boiled beef, plus potatoes. Sprinkle with fresh dill or chopped parsley, if you like.