Kohlrabi in Bechamel Sauce

Here is a simple, delicious way of preparing kohlrabi – it is steamed, tossed in butter and then covered with bechamel sauce. Serve it with grilled /W/J or meat.


1 oz. bundle lb. kohlrabi, steamed, peeled and thinly sliced

10 fl. oz. hot bechamel sauce

½ teaspoon grated nutmeg

In a medium-sized saucepan melt the butter over moderate heat. When the foam subsides, add the kohlrabi slices and cook for 5 minutes, turning the slices over until they are lightly coated with butter and heated through.

Pour the hot bechamel sauce into the pan and continue cooking for 3 minutes, stirring constantly with a wooden spoon.

Transfer the kohlrabi to a warmed serving dish, sprinkle with the nutmeg and serve at once.

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