AuthorRetroRuthFrom Amy Vanderbilt's Complete Cookbook, 1961
Tested Recipe!
[cooked-sharing]
6 small kohlrabi
2 tbsp butter
2 tbsp flour
1 cup whole milk, half-and-half or evaporated milk
½ tsp salt
¼ tsp pepper
Additional spices of your choice, including celery salt, garlic salt, Tabasco, Worcestershire sauce
1
Pare and dice kohlrabi or cut into thin strips.
2
Cook covered in a small amount of salted boiling water for 20-30 mins or until tender (*Note: Mine only took 10 mins!). Drain.
3
Meanwhile, make well-seasoned cream sauce and dress drained, cooked kohlrabi.
Ingredients
6 small kohlrabi
2 tbsp butter
2 tbsp flour
1 cup whole milk, half-and-half or evaporated milk
½ tsp salt
¼ tsp pepper
Additional spices of your choice, including celery salt, garlic salt, Tabasco, Worcestershire sauce
Directions
1
Pare and dice kohlrabi or cut into thin strips.
2
Cook covered in a small amount of salted boiling water for 20-30 mins or until tender (*Note: Mine only took 10 mins!). Drain.
3
Meanwhile, make well-seasoned cream sauce and dress drained, cooked kohlrabi.
