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Kohlrabi in Cream Dill Sauce

ingredients

serves 4
350 g (12 oz) kohlrabi
8 oz (225 g) carrots
2 tbsp (25 g) 1 oz butter
1 chicken stock cube
2.5 ml (1/2 tsp) dried dill
2/3 cup (150 ml) 1/4 pt fresh single cream
salt and freshly ground pepper
1 level tbsp (15 ml) cornflour

method

1. Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and cook with the carrots, butter, 300 ml (1/2 pint) water and stock cube for about 10 minutes, until tender.

2. Blend the cornflour with very little cold water and strain in the vegetable liquid, stirring.

3. Return to the boil, stir in the dill and the fresh cream, then adjust seasoning. Bring almost to the boil and pour over the vegetables.

What did you think?

49 people have helped to review this recipe. Thankyou!

Nice sauce
posted by Penny @ 06:29AM, 8/03/09
The sacue was nice and tasty, felt the kohlrabi was aa little tasteless, cut the kohlrabi the same size oas the carrots, the carrots were over cooked, if I made it again I would add them a couple of minutes after the kohlrabi. The sauce was the best part ofthe recipe x
New easy recipe for Kohlrabi
posted by Elaine Cooley @ 06:49PM, 9/14/09
I haven't tried this recipe yet but just from experience cooking it, peel all tough woody parts off, cut into bite size peices like you would for potatoes but not too small, fill pot with water to cover and add approx. 1 Tsp. dried Dill Weed or more, depending on how much dill you like, all I do is cook til it is tender, but not mushy, drain, add salt, pepper and butter to taste! It is awesome!
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