Kohlrabi tastes delicious when cooked in this simple lemony cream sauce. If you get your kohlrabi from the farmer’s market, mix in the leaves in the end as well.
Ingredients
- 1 ½ cups heavy whipping cream, or as needed
- 3 kohlrabi, peeled and sliced, kohlrabi leaves reserved
- 2 teaspoons grated lemon zest, or to taste
- 1 tablespoon lemon juice, or to taste
- salt and freshly ground black pepper to taste
- 1 pinch white sugar
- 1 bunch chopped fresh parsley
Directions
Step 1
Bring cream to a boil in a medium pot. Add kohlrabi and reduce heat. Cover and simmer until kohlrabi is soft, about 20 minutes.
Step 2
Remove kohlrabi from sauce and place in a bowl; keep warm. Increase heat and cook sauce until thickened, about 5 minutes. Season with lemon zest, lemon juice, salt, pepper, and sugar. Stir in parsley. Add kohlrabi, mix to coat with sauce, and serve.
Cook’s Note:
You can use lemon verbena instead of parsley.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 355 | |
% Daily Value * | |
Total Fat33g | 43% |
Saturated Fat21g | 103% |
Cholesterol122mg | 41% |
Sodium111mg | 5% |
Total Carbohydrate13g | 5% |
Dietary Fiber6g | 21% |
Total Sugars4g | |
Protein5g | |
Vitamin C115mg | 574% |
Calcium116mg | 9% |
Iron2mg | 9% |
Potassium677mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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