Kohlrabigemüse ("Kohlrabi vegetables")

4 small, tender Kohlrabi (leaves removed, peeled, and finely grated)
1/2 a bunch parsley
3 tbs cream
1 cup milk
2 tbs butter
2 tbs all-purpose flour
1 1/2 tsp salt
1 tsp ground nutmeg
2 tsp white pepper

Put grated kohlrabi and 1/2 tsp salt in a saucepan or pot. Fill with water and boil over medium-high heat. Cook until kohlrabi is tender, yet still firm (about 5-7 minutes). Drain, saving 1 cup of the water. Put cooked kohlrabi in a bowl and cover. Put butter into the same saucepan/pot and melt over medium heat. Gradually whisk in the flour until the mixture is paste-like.  Continue cooking until mixture becomes golden-brown. Next, gradually whisk the milk and reserved water from the kohlrabi into the flour mixture.Stir until thickened and smooth. Stir in the cream, remaining salt, nutmeg, white pepper, and parsley. Whisk until thickened, then cook an additional 10 minutes. Stir in the kohlrabi to coat. Serve hot and garnish with nutmeg and parsley, if desired.

*additional salt, nutmeg, white pepper, and parsley can be added to suit to taste.

Kohlrabigemüse served with penne pasta

Stephanie Stiglmeier

Community Garden Intern