Tuesday, July 10, 2012

Creamed Kohlrabi and Carrots

This vegetable dish has always been a favorite for us in the summertime when the kohlrabi and carrots are fresh from the garden.
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It’s a simple recipe with few ingredients, here’s the main ones:  kohlrabi, carrots and onion.
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Peel the kohlrabi by chopping off the top and bottom and then peeling the sides.
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Then cut into pieces.
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Peel the carrots and cut into pieces.
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Add the onions to the pan and cover with water.  Boil until the veggies are just getting soft, about 15 minutes should do it.  Just don’t overboil them or they will get mushy.  And we don’t want mushy veggies.
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While the veggies are cooking, make the white sauce.  Melt 3 Tablespoons of butter and then add 2 slightly heaped Tablespoons of flour. 
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Mix this together, it will be thick.
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Add 1 cup of milk and stir.  Microwave for one minute intervals until the sauce thickens.
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Once it has thickened, stir in some salt and pepper.
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Drain the water off the veggies and pour the white sauce over them.
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Stir and serve!  Make this tonight, you won’t regret it.

Creamed Kohlrabi and Carrots
2 kohlrabi
5 carrots
3-4 pearl size onions
3 T melted butter
2 T flour
1 cup milk
salt & peper
Cook kohlrabi, carrots and onion.  Add flour to melted butter and stir.  Stir in milk and microwave until thickened.  Add salt & pepper.  Pour sauce over cooked veggies and serve.
I can do everything through Christ, who gives me strength.  Philippians 4:13