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Creamed Kohlrabi Recipe

Creamed Kohlrabi Recipe photo by Taste of Home

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Lorraine Foss PUYALLUP, WASHINGTON This might look like potato salad, but it’s actually kohlrabi cubes covered in a white, velvety sauce and accented with chives. Kohlrabi is a favorite vegetable of mine.

This recipe is:

Quick

Diabetic Friendly

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Creamed Kohlrabi Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

4 cups cubed peeled kohlrabies (about 6 medium)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
Dash paprika
1 egg yolk, llightly beaten
Minced chives and additional paprika

Directions

Place kohlrabies in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until crisp-tender.
Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil. Stir in the salt, pepper and paprika. Gradually stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
Drain kohlrabies and place in a serving bowl; add sauce and stir to coat. Sprinkle with chives and additional paprika. Yield: 6 servings.

Nutritional Facts 2/3 cup equals 125 calories, 7 g fat (4 g saturated fat), 52 mg cholesterol, 276 mg sodium, 11 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

Originally published as Creamed Kohlrabi in Country Extra September 2008, p49

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Creamed Kohlrabi

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(1-1) of 1 reviews

Reviewed on Sep. 02, 2011 by tamarachronister

Lorraine - this is my first experience with kohlrabi. Our local nursery was giving away kohlrabi plants at the end of the season. WOW, it's now my new favorite vegetable. Great, tasty recipe. Thanks for sharing!! Tamara in Montrose, Colorado