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Kohlrabi With Cream

ingredients

serves 6
1 kg (2 1/4 lb) kohlrabi
240 ml (8 fl oz) 1 cup double (heavy) cream
2 tbsp chopped flat-leaf italian parsley
salt and pepper

method

1. Bring a large saucepan of salted water to the boil.

2. Peel the kohlrabi and cut them into julienne strips.

3. Cook in the water for about 5 minutes, then drain and replace in the saucepan.

4. Add the cream and pepper to taste and cover.

5. Cook over a low heat for 5 minutes more, uncover and continue cooking until most of the cream has evaporated.

6. Add the parsley, mix well, arrange on a platter and serve immediately.

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