Kohlrabi with Cream Gravey
By Leah Baker
2 lb. Tender Kohlrabi, peeled and finely cut.
Simmer in 2-3 T. butter for 5 minutes. Add water to cover, 1
t. salt and cook until done.
Pour off water into a bowl and set aside. Set Kohlrabi to the
side as well. (I pour it into a kolander)
Place in a frying pan:
3 T. butter
1 t. suger
4 T. flour
Slightly brown the four, then add some of
the water from the Kohlrabi to make thick, add more water as
tolerated. Let it come to a boil, then add the Kohlrabi with
some finely chopped parsely. Mix about 2 C. sour cream with 2
T. lemon juice. Pour into hot gravy, stir well, let it get hot,
BUT do not boil. Add salt and pepper if desired. I serve it over
egg noodle, but get creative! Try rice, or spatzel.