serves 6
2 pounds kohlrabies
3 tablespoons unsalted butter
1/2 teaspoon sugar
3 tablespoons all-purpose flour
1/2 teaspoon chopped fresh parsley
1/2 cup vegetable stock
salt to taste
1. Bring a large pot of lightly salted water to a boil. Add the kohlrabies and boil for 15 to 20 minutes, or until soft through when pricked with a fork. Drain, let cool, then peel.
2. Melt the butter in a skillet over medium heat, add the sugar and stril until the sugar browns slightly. Blend in the flour and parsley. When the flour is well-saturated and bubbling with hot butter (a minute or two), add the stock and bring to a boil.
3. Add the peeled kohlrabies and stir until they’re heated through. Serve immediately.
Note: The author of this cookbook writes that kohlrabi doesn’t need to be peeled if eaten raw–though sometimes kohlrabi develops a tougher skin as it gets big.
(from ‘The Organic Cook’s Bible by Jeff Cox)