This is very old recipe I usually eat in spring. It is important to use fresh and baby kohlrabi. If the kohlrabi is old and big you will have wooden parts inside. It is also important to use fresh: more time you store it, better chance to have woody kohlrabi. Actually, as I write this recipe I’m also cooking it.
Peel kohlrabi like you peel apples. Remove leaves (don’t throw away baby leaves, you can slice them and put into stew later) and cut kohlrabi like you cut potato for French fry potato, but just little bit thicker.
Melt lard (or butter) in a pot, add flour and sauté it 1 minute. Add water and make creamy liquid. Add sliced kohlrabi and add water to cover the vegetable. Add salt and pepper and baby leaves if you want. Cook about 30 minutes or until kohlrabi softens. At the end add sour cream, stir well and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (275g)|
|Recipe Makes: 4|
|Calories from Fat: 62 (52%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 11.8mg||4 %|
|Sodium 46.7mg||2 %|
|Potassium 509.8mg||13 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 7.2g|
|Protein 4.3g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 120
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe