Kohlrabi In Parsley Sauce Recipes

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KOHLRABI WITH WHITE SAUCE



Kohlrabi with White Sauce image

When I was a nanny in Germany, this recipe was one I'd make often for the family. Tender kohlrabi cubes drenched in a creamy white sauce with a hint of nutmeg is a simple, mild, but flavorful side dish. Try this sauce over baked or fried potatoes, too.

Provided by Valerie S.

Categories     Side Dish     Vegetables

Time 40m

Yield 8

Number Of Ingredients 10

4 medium (blank)s kohlrabi bulbs, peeled and cubed
½ teaspoon salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
3 tablespoons cream
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons white pepper
½ bunch fresh parsley, chopped

Steps:

  • Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl, and cover.
  • Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.

Nutrition Facts : Calories 91.1 calories, Carbohydrate 8.2 g, Cholesterol 17.7 mg, Fat 5.8 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 487.3 mg, Sugar 3.4 g

KOHLRABI IN LEMON-CREAM SAUCE



Kohlrabi in Lemon-Cream Sauce image

Kohlrabi tastes delicious when cooked in this simple lemony cream sauce. If you get your kohlrabi from the farmer's market, mix in the leaves in the end as well.

Provided by MichaR

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 7

1 ½ cups heavy whipping cream, or as needed
3 kohlrabi, peeled and sliced, kohlrabi leaves reserved
2 teaspoons grated lemon zest, or to taste
1 tablespoon lemon juice, or to taste
salt and freshly ground black pepper to taste
1 pinch white sugar
1 bunch chopped fresh parsley

Steps:

  • Bring cream to a boil in a medium pot. Add kohlrabi and reduce heat. Cover and simmer until kohlrabi is soft, about 20 minutes.
  • Remove kohlrabi from sauce and place in a bowl; keep warm. Increase heat and cook sauce until thickened, about 5 minutes. Season with lemon zest, lemon juice, salt, pepper, and sugar. Stir in parsley. Add kohlrabi, mix to coat with sauce, and serve.

Nutrition Facts : Calories 355.3 calories, Carbohydrate 13.1 g, Cholesterol 122.3 mg, Fat 33.3 g, Fiber 6 g, Protein 4.8 g, SaturatedFat 20.6 g, Sodium 111.1 mg, Sugar 4.4 g

SWISS CHARD & KOHLRABI WITH LEMON SAUCE



Swiss chard & kohlrabi with lemon sauce image

Gordon Ramsay combines these two under-used vegetables to create a wonderful steamed side dish

Provided by Gordon Ramsay

Categories     Lunch, Side dish, Supper

Time 30m

Number Of Ingredients 8

1bunch Swiss chard (about 500g)
1 lemon , grated zest and squeezed juice
1 kohlrabi , peeled and halved
300ml vegetable stock
2 tbsp chopped fresh parsley
100ml olive oil
large sprigs fresh rosemary , tarragon, coriander and parsley
2-3 garlic cloves

Steps:

  • Cut the white chard stems from green leaves in a V shape, slice diagonally into 5mm strips. Slit the leaves in half, roll 3-4 at a time like a cigar, thinly slice. Put in a bowl and scatter with a little lemon zest. Thinly slice kohlrabi and sprinkle with zest also.
  • Boil the stock and lemon juice to reduce by half. Pour in a jug and mix in the chopped parsley. Cool, whisk in most of the oil.
  • Put the rosemary, tarragon and coriander into a steaming pan with the garlic. Cover with water and bring to the boil. Fit basket on top. Sprinkle base with salt and pepper and lay in the kohlrabi. Scatter over white chard and season again. Top with the sprigs of parsley. Drizzle with oil, cover and steam, 5 mins. Remove parsley and scatter over the green chard, lifting up the white vegetables lightly with a large fork. Cover and steam for 3-4 more mins.
  • Remove to a serving dish and pour over some sauce to serve. This tastes wonderful with grilled salmon or a chicken breast.

Nutrition Facts : Calories 255 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.93 milligram of sodium

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