Creamy Kohlrabi

Creamy Kohlrabi

1 bunch Red Dog Farm kohlrabi
2 cups broth or salted water
1 1/2 tablespoons butter
2 tablespoons flour
Freshly grated nutmeg to taste
Salt to taste
Parsley for garnish

Parboil the Kohlrabi

Cut away the peel, being sure to remove any woody or stringy parts. Save some of the inner, tender leaves for garnish.

Cut the bulb into thick slices with a large knife, then into strips or cubes, as you like.

Heat the vegetable broth or salted water to boiling, then add the kohlrabi, reduce the heat and cook the vegetables until soft, 5 to 10 minutes. Drain, reserving broth, and set aside.

Make the White Sauce

Melt butter in a pan and stir in the flour. Cook the flour in the butter over medium heat for several minutes, stirring constantly.

Little by little, add the saved broth or cooking water. Stir after each addition until smooth, then bring it back to bubbling. Add enough of the broth to make a velvety sauce, about 1 to 2 cups.

Season to taste with freshly grated nutmeg and salt.

Stir in the cooked kohlrabi and heat through.

Chop the reserved leaves and some parsley and sprinkle on top of the vegetables for a little color and a nice presentation. Serve the kohlrabi with salt potatoes or rice, along with a pork chop or other protein. Enjoy!