Kohlrabi in bechamel
From Barbara, Yorkville CSAThis recipe comes from Barbara’s grandmother, who lived in Germany.
Ingredients
- 2 qt water or vegetable stock
- 1 bunch kohlrabi 12-16 oz when trimmed and peeled, cut into French-fry-sized pieces
- 3 TBS butter
- 3 TBS all-purpose flour
- 1 cup milk; whole milk is best but this also works with lower-fat varieties
- Salt and pepper to taste
- Pinch of nutmeg optional
Instructions
- Bring the water/stock to a boil in a medium saucepan. Put the kohlrabi into the pot, reduce heat, and simmer for 3-5 minutes until tender-crisp. Drain and reserve.
- Make the bechamel: Melt the butter in a small saucepan. Heat (but don’t boil) the milk in another small saucepan or in a microwave—the warmer the milk is when you add it to the butter/flour, the faster the sauce will form. Add the flour to the melted butter and whisk vigorously until combined. Keep whisking for at least 2 minutes to cook the flour. Add the milk; if it’s not heated, add a few tablespoons at a time and whisk it in. If you’ve heated it, add all the milk at once and whisk. Continue whisking until a smooth, lump-free sauce forms. Add salt and pepper, and nutmeg if desired.
- Fold in the cooked kohlrabi and serve hot.