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Creamy Connemara Kohlrabi


 
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simonj
Rank attained: Pedunculate oak tree


Joined: 12 May 2010
Posts: 303
Location: Connemara

PostPosted: Sat Jun 19, 2010 8:11 pm    Post subject: Creamy Connemara Kohlrabi Reply with quote

This first recipe is a mild cooked version based on a German recipe -
More details and advice at the blog - link as always in signature.
As they say in Germany - Mahlzeit!



1 c. finely chopped onions - I used a mix of red and white for colour
1 clove garlic finely chopped
1 lb. peeled kohlrabi, cut into stick pieces about 1 1/4 inches long and 1/4 inch thick - size of a small chip.
4 tbsp. butter
1/2 tsp. salt
About 1/4 tsp. black pepper
1 tbsp. flour
1 c. milk
1/3 c. finely chopped fresh parsley

In a heavy frying pan over medium heat saute onions, garlic and kohlrabi in butter until well coated with the butter.

Sprinkle with salt and pepper.

Cover tightly and cook, stirring occasionally until kohlrabi is tender, about 25 minutes.
Sprinkle with flour and turn to mix.
Gradually add milk and cook and gently stir mixture until milk thickens to a smooth sauce.
Correct seasoning, adding salt and pepper generously.
Stir in parsley.
Makes 4 servings.

Served this with new potato's done in clean atlantic seawater (collect on the flood tide) and a spicy pork chop with braised Japanese mustard greens.

Had a light Chianti with it from Lidl, perfect and cheap.

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