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Kohlrabi in Cream Sauce

November 4, 2019 By marketeditor

Recipe by Jennifer McGavin, shared by My Saratoga Kitchen Table
Yields 4 servings
Prep & cook time: 30 mins

This simple side dish may complement salt potatoes, rice, fried eggs, or even a pan-fried schnitzel. The author also recommends serving alongside breaded, pan-fried fish.

Kohlrabi in cream sauce, photo by Pattie Garrettt

Ingredients
*Ingredients currently available at the farmers’ market
● 3 to 4 fresh kohlrabi*
● 2 cups broth or salted water
● 1 1/2 tablespoons butter*
● 2 tablespoons flour
● Freshly grated nutmeg to taste
● Salt to taste
● Garnish: parsley*

Instructions

Parboil the Kohlrabi

  1. Cut away the kohlrabi’s outer skin, being sure to remove any woody or stringy parts, just under the surface. If the bulb is young, you will not have to cut as deep as if it is old. If possible, save some of the inner, tender leaves for garnish.
  2. Cut the bulb into thick slices with a large knife, then into strips or cubes, as you like.
  3. Heat the vegetable broth or salted water to boiling, then add the kohlrabi, reduce the heat and cook the vegetables until soft, 5 to 10 minutes. Drain, reserving broth, and set aside.

Make a White Sauce or “die Mehlschwitze”

  1. Melt butter in a pan and stir in the flour. For a gluten-free sauce, use gluten-free flour, such as rice flour, brown rice flour or sorghum flour, all of which thicken just fine.
  2. Cook the flour in the butter over medium heat for several minutes, stirring constantly.
  3. Little by little add the saved broth or cooking water. Stir after each addition until smooth, then bring it back to bubbling. Add enough of the broth to make a velvety sauce, about 1 to 2 cups.
  4. Season to taste with freshly grated nutmeg and salt.
  5. Stir in the cooked kohlrabi and heat through.
  6. Chop the reserved leaves and some parsley and sprinkle on top of the vegetables for a little color and a nice presentation. Enjoy!

Filed Under: News, Seasonal Recipes Tagged With: butter, kohlrabi, kohrabi in cream sauce, parsley

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Schools out for the summer!! Stop by for some brea Schools out for the summer!! Stop by for some breakfast sandwiches and fun at our market tomorrow from 9-1pm. We’ll have live music by Matt Griffin and Rick Russo plus guests @headcountorg and @ccesaratoga Master Gardener!! Hope to see you there!!

Photos by: Pattie Garrett @mysaratogakitchentable 

#saratogasprings #saratogafarmersmarket #farmtotable #agriculture #shoplocal
Our Wednesday markets go from 3-6pm every week! St Our Wednesday markets go from 3-6pm every week! Stop by for some live music by LB Waller, activities with @northernriversfostercare, and @ccesaratoga. Hope to see you there! 💐

Photos by: Pattie Garrett @mysaratogakitchentable 

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🍓🍓🍓 The SFMA Strawberry Festival is tomor 🍓🍓🍓
The SFMA Strawberry Festival is tomorrow (9-1) at High Rock Park! Here’s a sneak peek at some of the goodies we have lined up for tomorrow. 😍🥰🍓 

Our farmers will be bringing the best of their strawberry harvest, and several of our vendors have fun strawberry-themed goodies!!

Take part in our strawberry corn hole and grab an SFMA Strawberry Festival sticker from our info booth! Be sure to grab some Father’s Day gifts, too, and enjoy live music with fresh, local breakfast and lunch options. 

We’re looking forward to seeing you all tomorrow! 🍓
Our Wednesday markets go from 3-6pm at High Rock P Our Wednesday markets go from 3-6pm at High Rock Park Pavilion every week. 🌾Swipe right to see some of our first tomatoes 🍅 of the season!! 

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