Ingredients
| 1 cup | finely chopped onions | | 1 lb. | peeled kohlrabi, cut into stick pieces about 1 1/4 inches long and 1/4 inch thick | | 4 tbsp. | butter | | 1/2 tsp. | salt | | 1/4 tsp. | freshly ground black pepper, about | | 1 tbsp. | flour | | 1 cup | milk | | 1/3 cup | fresh parsley, finely chopped |
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Instructions
In a heavy frying pan over medium heat, sauté onions and kohlrabi in butter until well coated with the butter. Sprinkle with salt and pepper. Cover tightly and cook, stirring occasionally, until kohlrabi is tender, about 25 minutes. Sprinkle with flour and turn to mix. Gradually add milk and cook and gently stir mixture until milk thickens to a smooth sauce. Correct seasoning, adding salt and pepper generously. Stir in parsley. Makes 4 servings.
Woman’s Day Home Cooking Around The World
Author's Comments
I like the sauce richer so I use 10% to 18% cream. Serve with thin slices of boiled beef with grated fresh or prepared horseradish and German style mustard. Boiled potatoes in jackets, peeled and rolled in butter and parsley. Serve with fully flavored cold beer.