kohlrabi with cheddar sauce

[Guest guest]

* Exported from MasterCook *

 

Kohlrabi with Cheddar Sauce

 

Recipe By :Brown, Intl Produce (1989 HPBooks)

Serving Size : 4 Preparation Time :0:00

Categories : Kohlrabi

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 bulbs purple or green kohlrabi -- (8-oz/bulb)

water

salt and pepper -- to taste

CHEDDAR SAUCE:

2 tablespoons butter or margarine

1 tablespoon flour

3/4 cup milk

1/2 cup shredded sharp cheddar cheese

1/4 teaspoon salt

1 dash hot pepper sauce

 

Cut off and discard the root end and all stems and leaves from kohlrabi bulbs.

Wash and peel bulbs. Cut into 1/2-inch cubes. In a 3-quart saucepan, place

kohlrabi pieces with water to cover. Bring to boiling; reduce heat. Simmer,

uncovered, 20 to 25 minutes or until tender. Prepare Cheddar Sauce. Drain

kohlrabi; season with salt and pepper to taste. Arrange kohlrabi on a platter

and pour sauce over. Makes 4 servings.

 

Cheddar Sauce: In a small saucepan, melt butter or margarine; stir in flour. Add

milk all at once; cook and stir until mixture thickens and bubbles. Stir in

cheese, salt and hot pepper sauce until cheese melts. Cover and keep warm over

very low heat till needed. Makes 1 cup. Preparation time: 20 minutes

 

Source:

" International Produce Cookbook: Recipes plus Buying & Storing Information "

Copyright:

" 1989 Marlene Brown; HPBooks (division of Price Stern Sloan, Los Angeles) ISBN

0-89589-792-3 "

Yield:

" 1 cup "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 147 Calories; 12g Fat (72.3% calories

from fat); 6g Protein; 5g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol;

309mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat

Milk; 2 Fat; 0 Other Carbohydrates.

 

NOTES : VEGETABLES * PAGE 115 * KOHLRABI ~ Here, kohlrabi tastes like mild

cauliflower. Try the sauce on beans, asparagus, turnips, broccoli and potatoes,

too.

 

Nutr. Assoc. : 27151 0 0 0 0 0 0 0 0 0

[Guest guest]

Beautiful recipe, this. Thank you, Pat.

I would like to add a tip for preparing kohlrabi:

if they carry small leaves on top (about an inch long

or so) then it adds a lot to the taste to cook them

together with the kohlrabi pieces and then discard

them before serving/pouring on the sauce.

Regards,

Vanessa

 

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