Pick small kohlrabi-
the bigger ones have a large, hard area that you'll have to throw out.
Cut off the leaves and discard the outer leaves
Save the small heart leaves. They have a lot of flavor.
Cut off the bottom of the kohlrabi and discard it.
This is the woody part.

Peel the kohlrabi and slice them thinly.
Put the butter into a pan and add the Kohlrabi.
Saute for about 10 minutes.Add 1-1/2 cups of water
and cook on low heat for 15 minutes or until tender.

There are several ways to thicken the liquid.
One of them is to make an "Einbrenne".

This method can be used
instead of "dusting" the flour on top of the food.
Either method works fine.
Do whatever you find easier.

You Need:
1/3 cup margarine
1/4 cup flour
liquid from the kohlrabi

Melt the butter
Add the flour and stir.

As you can see it gets thick really quick.

Add the kohlrabi liquid-a little at a time
and keep whisking until it is smooth.

If you are not able to get out the lumps by whisking it-
strain it through a sieve. Do that right over the liquid you are trying to thicken.

Heat, stirring constantly, until the liquid is thickened.
Season to taste.

Guten Appetit!

If you would like to tell someone about this Site,
click here to send them an e- mail.