Kohlrabi with Ham Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 kohlrabi
- 150 g cooked ham
- 2 tablespoon butter
- 100 ml cream
- 0.5 ½ bunch parsley, smooth
- salt and pepper
- nutmeg
- possibly flour butter, (drawing butter)
- 1 cup vegetable broth
Print Recipe
Pin Recipe Instructions
- Peel and quarter the kohlrabi and cut the quarters into 3 mm wide wedges. Cut the ham into narrow, short strips.
- Melt the butter in a saucepan and sweat the kohlrabi in it for 3-5 minutes, then fill up with vegetable stock and cream. Bring to the boil and simmer covered over low heat for 10 minutes. If you want the sauce to be smoother, you can thicken it with a little butter.
- Wash the parsley, pluck the leaves and cut into small pieces. Add the parsley and ham to the kohlrabi and season the sauce with salt, pepper and a little grated nutmeg.
- Tastes very good with floury boiled potatoes.
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