Kohlrabi in Parsley Sauce | Tasty Recipes

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Kohlrabi in Parsley Sauce

"I always look for young kohlrabi. They have a milder taste and you don't need to cook them all the way through, so they stay crisp."

Ingredients :

• 6 kohlrabi, peeled
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 bunch flat-leaf parsley, finely chopped
• 2 tablespoons heavy whipping cream
• salt to taste
• ground white pepper to taste

Instructions :

Prep : 10M	Cook : 4M	Ready in : 45M

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kohlrabi, cover, and steam until tender, 20 to 25 minutes. Reserve cooking water.
• Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the kohlrabi cooking water into the flour mixture, and bring to a simmer over medium heat. Cook and stir until thickened, about 5 minutes. Add parsley. Stir in heavy cream. Add kohlrabi; season with salt and pepper.

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