Czech Heritage Club
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Promoting Czech Culture



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 parsley. 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.

Grandma Elsie's Vomacka

4 C. diced potatoes
3 C. carrots-chopped same size as potatoes
4 C. fresh green beans
1 large onion-chopped fine or just in half to scoop out

In a large kettle combine ingredients and add just enough water to cover. Add salt and pepper t taste. Place about 10-12 whole allspice, and 8 cloves in cheesecloth or tea ball.

Boil until tender-add about 4 bay leaves
1 C. frozen peas (optional)
1 pint whipping cream
1 quart 4% milk
Dill according to taste

To thicken: make a paste of 1/2 C. flour and 1/2 C. milk. Slowly add to boiling soup and continue to boil for about 5 minute, until thickened.

Reduce heat and start adding white vinegar to taste. I also add hard poached eggs (easy to do in microwave).

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