Creamed Kohlrabi with Potatoes and Boiled Egg
·Chop the kohlrabi and sauté
Coarsely grate the kohlrabi, or cut it into slices or 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, and sauté briefly.
Add water
Pour in enough water to just cover the kohlrabi – no more than that. Don't add too much water. Lower the heat and cover with a lid.
Cook until tender
Cook until tender; the exact time depends on how you cut the kohlrabi. Grated kohlrabi will soften in no time, while cubed kohlrabi will need about 10 to 15 minutes.
Stir in the cream and vinegar
By now the water from the tender kohlrabi should be almost cooked off. 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
Simmer gently for about 10 to 15 minutes, stirring from time to time.
Serving
Serve with a boiled egg or boiled beef, along with potatoes. Sprinkle with fresh dill or chopped parsley, if you like.
