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.


It’s a simple recipe with few ingredients, here’s the main ones:  kohlrabi, carrots and onion.

Peel the kohlrabi by chopping off the top and bottom and then peeling the sides.

Then cut into pieces.

Peel the carrots and cut into pieces.

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.

While the veggies are cooking, make the white sauce.  Melt 3 Tablespoons of butter and then add 2 slightly heaped Tablespoons of flour. 

Mix this together, it will be thick.

Add 1 cup of milk and stir.  Microwave for one minute intervals until the sauce thickens.

Once it has thickened, stir in some salt and pepper.

Drain the water off the veggies and pour the white sauce over them.

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

HONEY GLAZED CARROTS

The carrots in the garden are ready to start eating and this is one of my favorite ways to fix them. 

Start with some fresh carrots.  You can certainly use store bought carrots too. 

Scrub the carrots and then slice about 1/4 inch thick.  You will need 4 cups of sliced carrots.

Melt 1/4 cup butter in a skillet.

Add 1/3 cup brown sugar.

And a tablespoon of maple syrup

A few drops of vanilla and about 1/2 teaspoon of salt.

Stir this all together and simmer for a minute on very low heat.

I like to put the carrots in boiling water for about 4-5 minutes to start the cooking process. Drain off the water.

Add the carrots to the sauce and stir.  Let simmer for about 10 minutes on low heat.  Do not cover the pan because you want the liquids to escape.

Keep the temperature as low as possible but you want it to simmer.  Try not to overcook the carrots, you don’t want them to get mushy.

These are so good.  This was just enough for the two of us. 


HONEY GLAZED CARROTS
4 cups sliced carrots
1/4 cup butter
1/3 cup brown sugar
1 Tablespoon maple syrup
1/4 tsp vanilla
salt
Boil carrots for 4-5 minutes, drain.  Melt butter in saucepan.  Add brown sugar, maple syrup, vanilla and salt.  Stir together and let simmer over low heat for a minute.  Add carrots and let simmer over low heat for about 10 minutes.

Lift your eyes and look to the heavens: Who created all these? He who brings out the starry host one by one, and calls them each by name. Because of his great power and mighty strength, not one of them is missing.Isaiah 40:26