German-Style Kohlrabi

Kohlrabi is an often overlooked vegetable, and one that lots of our CSA members have never seen before. We love it raw, cut into delicious crunchy sticks, but it's equally good cooked. This traditional German recipe is much like scalloped potatoes - creamy and hearty!

German-Style Kohlrabi

4 kohlrabi, tops removed, peeled & thinly sliced
4 Tbsp butter
2 Tbsp all-purpose flour
1 pint half and half cream
Whole nutmeg, for grating

Bring a 3 or 4-quart pot of water to a boil, give it a good couple pinches of salt. Add the kohlrabi & boil until tender but not falling apart, about 8 minutes. Drain & set aside on the plate you plan to serve the kohlrabi on.

Melt the butter in the same pot, then sprinkle the flour over. Whisk constantly until the flour is cooked & turns a light tan colour, about 3 minutes. Gradually add the half-and-half, whisking the entire time. Turn the heat down to a simmer, keep whisking until the sauce thickens, about 10 minutes. Pour the hot sauce over the kohlrabi, grate a dusting of nutmeg with a thin grater over the entire dish. Season with salt & serve!

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