1 kg (2 1/4 lb) kohlrabi
240 ml (8 fl oz) 1 cup double (heavy) cream
2 tbsp chopped flat-leaf italian parsley
salt and pepper
240 ml (8 fl oz) 1 cup double (heavy) cream
2 tbsp chopped flat-leaf italian parsley
salt and pepper
method
1. Bring a large saucepan of salted water to the boil.
2. Peel the kohlrabi and cut them into julienne strips.
3. Cook in the water for about 5 minutes, then drain and replace in the saucepan.
4. Add the cream and pepper to taste and cover.
5. Cook over a low heat for 5 minutes more, uncover and continue cooking until most of the cream has evaporated.
6. Add the parsley, mix well, arrange on a platter and serve immediately.
2. Peel the kohlrabi and cut them into julienne strips.
3. Cook in the water for about 5 minutes, then drain and replace in the saucepan.
4. Add the cream and pepper to taste and cover.
5. Cook over a low heat for 5 minutes more, uncover and continue cooking until most of the cream has evaporated.
6. Add the parsley, mix well, arrange on a platter and serve immediately.
serving amount
serves 6
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