Kohlrabi with Cream Sauce

kohlrabi

It’s a root, it’s a tuber, no….it’s Kohlrabi!  Also known as “Cabbage Turnip” or “German Turnip”, kohlrabi is a member of the Brassica family (think cabbage, broccoli, cauliflower, kale, collard greens and brussels sprouts).  This under appreciated vegetable is mildly sweet, and a rich source of Vitamin C, B Vitamins, Minerals (such as copper, iron, phosphorus, magnesium, and manganese), and a good source of fiber.  Kohlrabi can be eaten raw or cooked, and it’s a two for one veggie since you can eat the leafy greens and the bulb.

Kohlrabi was a staple in our garden when I was a child and my Mother prepared it both in its raw state (as a slaw), and cooked like the recipe I am sharing with you today.   So, now you know what Kohlrabi is, and if you happen to see this at your Farmer’s Market or in your CSA box I hope you’ll be adventurous and give it a try.

Ingredients:

6 Cups Kohlrabi (approximately 6 to 8 bulbs, the smaller bulbs are sweeter)

The Cream Sauce:

3 Tablespoons Pastured Butter
1 ½ Tablespoons Arrowroot or Tapioca Flour
1 Cup Milk
1 Cup half-and-half, or heavy cream
1 pastured egg yolk
½ teaspoon sea salt, (or to taste)
½ teaspoon organic Ground Nutmeg or several scrapes of Fresh Nutmeg
Freshly Ground Pepper or White Pepper (to taste)

NOTE:  For those who are Casein Sensitive or for my Paleo friends substitute 2 Cups of Full Fat Coconut Milk.

Directions:

Wash and peel the kohlrabi
Slice into quarter-inch-thick slices, then cut the slices into matchsticks a quarter-inch broad. (for those who don’t want to do all that chopping you can leave the Kohlrabi in slices).
Melt the butter in a medium, heavy bottomed saucepan.
Stir in the tapioca/arrowroot flour and cook over very low heat, until a paste (roux) forms. This will take approximately 3 to 5 minutes.
Add the milk/coconut milk in a thin stream, beating with a wire whisk.
Raise the heat to medium-low, and if using cream begin whisking it into the pot in a slow steady stream.
Cook the sauce, stirring frequently until it smoothly coats a spoon, (about 10 minutes).
Keep the sauce warm over very low heat, stirring from time to time.
Put the sliced kohlrabi in a large pot of water bringing it to a boil.
Cook for 8 to 10 minutes, or until just tender.  It should be firm to the bite but not crispy.
While the kohlrabi is cooking, beat the egg yolk in a small heatproof bowl, beat in a bit of the warm sauce and then add the yolk mixture back into the saucepan.
Continue cooking the sauce over very low heat (stirring frequently) until the sauce is very thick and hot, but do not let it boil.
Drain the cooked kohlrabi and blot with towels to remove excess water.
Toss the kohlrabi with the sauce and season with sea salt, pepper, and just enough nutmeg to add a toasty flavor.
Serve immediately and enjoy!
Note:  If you serve immediately your sauce will be much thicker than what is pictured.  The sauce thins out when you are trying to get that perfect photo.

 

Kohlrabi with Cream Sauce

Kohlrabi with Cream Sauce

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