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Kohlrabi Zuspeis

by Rose Vetter, 27 Nov 2012

Comment:  Tastes great with any meat course, especially breaded pork chops or Schnitzel.

 

  • Kohlrabi Broth or milk or cream

  • Flat-leaf parsley, finely chopped 

Peel and cut Kohlrabi into about inch cubes; boil in a little salted water (don't overcook). Do not discard the vegetable broth. 

Depending on how much Kohlrabi you have, make an Einbrenn (roux) with butter or oil and flour and cook to a light gold color. Then pour in enough of the vegetable broth and whisk to a creamy consistency.  Note:  For a richer, milder taste, you can also use milk or cream instead of the broth.  Combine with the Kohlrabi and simmer a bit.  

Before serving, add a handful of finely chopped flat-leaf parsley.  

 

[Edited by Rose Mary Keller Hughes. Published by Jody McKim Pharr, 27 Nov 2012]

 
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