Kohlrabi In Parsley Sauce Recipes

KOHLRABI IN PARSLEY SAUCE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kohlrabi, cover, and steam until tender, 20 to 25 minutes. Reserve cooking water.
• Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the kohlrabi cooking water into the flour mixture, and bring to a simmer over medium heat. Cook and stir until thickened, about 5 minutes. Add parsley. Stir in heavy cream. Add kohlrabi; season with salt and pepper.

ROASTED KOHLRABI WITH PARMESAN

Steps:

• Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.

BEEF BULGOGI

Steps:

• Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

KOHLRABI WITH WHITE SAUCE

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.

SWISS CHARD & KOHLRABI WITH LEMON SAUCE

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.

KOHLRABI SIDE DISH IN CREAMY SAUCE

Steps:

• Gather the ingredients.
• Cut away the peel, being sure to remove any woody or stringy parts , just under the surface. If the bulb is young, you will not have to cut as deep as if it is old. If your kohlrabi is fresh, save some of the inner, tender leaves for garnish. Note: The younger the kohlrabi is, the better. Older vegetables become woody and very pungent. If you do have a large one, you will not need as many, but you may have to remove more of the peel.
• Cut the bulb into thick slices with a large knife, then into strips or cubes, as you like.
• Heat the vegetable broth or salted water to boiling, then add the kohlrabi, reduce the heat and cook the vegetables until soft, 5 to 10 minutes. Drain, reserving broth, and set aside.
• Melt butter in a pan and stir in the flour. For a gluten-free sauce, use gluten-free flour, such as rice flour, brown rice flour or sorghum flour, all of which thicken just fine.
• Cook the flour in the butter over medium heat for several minutes, stirring constantly.
• Little by little add the saved broth or cooking water. Stir after each addition until smooth, then bring it back to bubbling. Add enough of the broth to make a velvety sauce, about 1 to 2 cups.
• Season to taste with freshly grated nutmeg and salt.
• Stir in the cooked kohlrabi and heat through.
• Chop the reserved leaves and some parsley and sprinkle on top of the vegetables for a little color and a nice presentation.
• Enjoy! Serve the kohlrabi with salt potatoes or rice and a pan-fried schnitzel or "Frikadellen" (seasoned hamburger patties) or a couple of fried eggs. Breaded, pan-fried fish fillets would also be good.