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From Amy Vanderbilt's Complete Cookbook, 1961

Tested Recipe!

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 6 small kohlrabican use up to 8 if they are very small
 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 kohlrabican use up to 8 if they are very small
 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.

Creamed Kohlrabi

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