Creamed Kohlrabi and Carrots, Yum!
Not many people know how to cook Kohlrabi. It’s not some strange tasting thing, but it does look a bit unusual. Kohlrabi is in the turnip family and has a very mild taste. It’s a very crisp veg when used raw but tender when cooked. Here we paired it with carrots in a cream sauce. It actually makes a nice change from potatoes as the accompaniment to our Easy Roast Chicken.
If you try this recipe and like it you can thank Elfie’s mom! This may be an old fashioned way of serving this much under-used vegetable but one that needs to be in your recipe box.
TwoFoodNuts Creamed Kohlrabi and Carrots:
- 3 Kohlrabi peeled and cubed into 1/2 inch cubes
- 3 carrots peeled and cubed into 1/2 inch cubes
- 1 low sodium chicken stock cube
- 2 Tbsp chopped fresh parsley
- 2 Tbsp butter
- 2 Tbsp flour
- 1 and 1/2 to 2 cups milk (the sauce should be creamy not gloppy)
- 1/8 tsp grated nutmeg
- Pepper to taste.
Cook’s Tip: You must take a thick peel off to get to the crisp white flesh. We use a knife to peel them. Salt the dish once the vegetables are cooked and in the finished sauce. The stock cube can add enough salt.
Once the vegetables are cut into 1/2 inch pieces, place in cold water with the stock cube and boil in gently boiling water unto the kohlrabi is tender. We can’t tell you exactly as they can be very crisp if fresh and somewhat softer if not so fresh. You want them to keep their shape but be just tender.
While the veggies are cooking, make the sauce in a non-stick saucepan large enough to hold the sauce and the cooked veggies. Place the butter and flour into the saucepan and heat gently to melt the butter into the flour. Once it is smooth, whisk in 1 & 1/2 cups of the milk. Turn up the heat to medium high and allow the sauce to thicken.
If you find it’s really thick, add the remaining 1/2 cup of milk. Simmer for another minute. Now grate in the nutmeg and a good grind of pepper. Drain the cooked Kohlrabi/Carrot mix and stir into the cream sauce. Add the chopped parsley and taste for seasoning. Add salt only if the finished dish is a bit bland. Top the veggies with another sprinkle of parsley when serving.
We served the Creamed Kohlrabi and Carrots with our delectable Easy Roast Chicken. No Potatoes tonight! You should give it a try.