Kohlrabi in creamy sauce

Category: Vegetable and fruit dishes
Kohlrabi in creamy sauce

Ingredients

Kohlrabi 1 kg
Lemon juice 1 tbsp. l.
Butter 2 tbsp. l.
Salt 1 tsp
Sugar 1/2 tsp
Vegetable broth 1/2 - 1 tbsp.
Parsley, dill and lovage (finely chopped) 3 tsp
Cream or sour cream 5-7 st. l.

Cooking method

Rinse the kohlrabi under running water, peel and cut into slices.
Boil 2 liters of water with lemon juice. Put kohlrabi in a colander and blanch for 5 minutes.
Melt the butter and fry the kohlrabi in it. Pour with broth, add salt and sugar and simmer kohlrabi for 15-20 minutes.
Mix the cream with finely chopped herbs and season the dish with this sauce.
The vegetable side dish goes well with meatballs and potatoes.

The dish is designed for

6-8 servings.

Note

According to the recipe "Kohlrabi in a creamy sauce" from the book "Cooking with pleasure", H. Teubner, A. Voltaire.

Lerele
Corsica, it is very tasty, and it can be used as a side dish and as an independent dish.
I have a similar recipe, I won't say that often, but I cook. Yen even has a husband who doesn't like vegetables and eats.


Corsica
Lerele, thanks for stopping by and thanks for the recipe!
Yes, I saw your version of cooking kohlrabi, but since the technology is different, the composition of the ingredients is different and the sauce is different, I allowed myself to place it in a separate recipe.
Quote: Lerele
This is delicious
Agree. It's just that many are stopped by the unknown, that is, ignorance of what taste kohlrabi will acquire (and it tastes very much like a cabbage stalk when fresh) after heat treatment. In my opinion, if you look for comparisons, it resembles boiled cauliflower.
Lerele
Corsica, it's very good that you put out the recipe, they are completely different. Only one product, from which we cook.
I gave the link to show that kohlrabi can also be cooked in any way, and it turns out deliciously.
I also saw the recipe with fried kohlrabi, but since we hardly eat fried, I didn't do it.
Marika33
I cook kohlrabi in oil and cook in sour cream, it also turns out like a sauce, because I add seasonings.
I plant it quite a bit and freeze it in the winter, the taste does not change. We like it, it goes as a side dish.
Ilona, thanks for the recipe, there will be an opportunity, I will cook according to your version.
Corsica
Quote: Lerele
I gave the link to show that kohlrabi can also be cooked in any way, and it turns out deliciously.
Thank you! Indeed, it is very good when there is additional information on the recipe and there are cooking options.
Quote: Marika33
I plant it quite a bit and freeze it in the winter, the taste does not change.
Marina, thank you for your interest in the recipe!
This season we liked the "Nezhenka" kohlrabi variety - juicy and very tasty. But I haven't heard of freezing kohlrabi before. Interesting. Freezing already cut into cubes?
Quote: Marika33
Thanks for the recipe, there will be an opportunity, I will cook according to your option.
To your health!
Lerele
Many do not know what kohlrabi is, but in general it is cabbage, and how cabbage can be stewed, boiled, baked, etc.
Corsica, I will give you a description, if anything, tell me, I will rearrange it in my recipe.

Useful properties of kohlrabi cabbage

Useful properties of kohlrabi cabbage
Kohlrabi contains a large amount of vitamin C, it is not without reason that it is called lemon from the garden,
as well as vitamins A, B, PP, B2.This vegetable is rich in plant proteins, carbohydrates, minerals, calcium, potassium, phosphorus, magnesium, carotene, pantothenic acid, cobalt and iron. Delicate and juicy stems with white flesh contain glucose and fructose, which are easily absorbed by the body and gives a feeling of fullness.
Kohlrabi surpasses apples in general absorption of vitamins.
It is a means of preventing all kinds of infectious diseases. Eating kohlrabi helps to normalize metabolism, so its use is indicated for those who want not just to lose weight, but to consolidate the result for a long time.
The B vitamins included in the composition have a beneficial effect on the functioning of the nervous system.
Kohlrabi is a diuretic, it perfectly removes excess fluid from the body, helps with disorders of the kidneys, liver, gallbladder, cleans the intestines from toxins, helps relieve inflammation in the intestines and stomach.
Lowers blood pressure and is recommended for atherosclerosis.
Scientists have proven that the use of kohlrabi is the best prevention of rectal and colon cancer, this effect is achieved due to the presence of sulfur-containing substances in the composition.
Fresh kohlrabi juice is especially useful for coughing and hoarseness, for inflammatory processes in the oral cavity, for diseases of the stomach, intestines, liver, kidneys, spleen, for anemia, etc. It is also recommended to drink kohlrabi juice for hepatitis and cholecystitis. a quarter of a glass with a tablespoon of honey 3-4 times a day before meals. The duration of the recommended course is 10-14 days.
Kohlrabi cabbage is ideal for baby food.
In folk medicine, asthma and pulmonary tuberculosis are treated with a decoction of the tops and kohlrabi fruit.
In some countries of Western Europe, not only stems are eaten, but also young leaves, in which there are no less nutrients than in the stem.
Dangerous properties of kohlrabi cabbage
It is better not to include this cabbage in the diet for people who suffer from high acidity of the stomach.
Especially dangerous are those kohlrabi fruits that are grown in greenhouses and hotbeds. This vegetable, like the common cabbage stump, can accumulate nitrates, which can provoke various diseases.

Corsica
Quote: Lerele
if anything, tell me
Thank you! Leave, no need to clean up.
If it's not difficult, please take out the first line as a title for the spoiler, so that the topic of the information is immediately visible and clear.
Quote: Lerele
In some countries of Western Europe, not only stems are eaten, but also young leaves, in which there are no less nutrients than in the stem.
Yes, according to the main recipe, it was proposed to cut and save the inner leaves of the cabbage, so that later, along with the rest of the herbs, they were mixed with cream for dressing kohlrabi. I haven't tried it, I don't know.

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