Creamed Kohlrabi


  • 4 kohlrabi, peeled and sliced
  • 2 Tbsp. shortening
  • 2 Tbsp. flour
  • 2 Tbsp. chopped onions
  • 1 Tbsp. chopped parsley leaves
  • 1 Tbsp. vinegar
  • 1 Tbsp. sugar
  • 1 Tbsp. sour cream
  1. Cook kohlrabi in salt water until soft, put aside. Melt shortening in pan and add onions. Cook slowly, when onions are soft, add parsley leaves and flour and stir constantly.
  2. Remove from heat and add 1/2 cup cold water. Drain 1/2 of the water from the kohlrabi. Add the kohlrabi with the remaining water to flour mixture; cook slowly; add sugar and vinegar.
    Cook until creamy.
  3. Remove from stove and add sour cream and stir.


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