This is a delightful főzelék. Traditionally karalábéfőzelék is thickened with a roux. The béchamel sauce and the sour cream make this an extra special dish. Use fresh parsley only.

6 cups peeled and chopped kohlrabi [or 3-4 kohlrabi roots]
1 batch of béchamel sauce
1/4 cup 14% sour cream
salt to taste
1/4 cup chopped fresh parsley

• Peel and chop the kohlrabi. Use only tender roots, discard woody ones or set them aside for making stock.
• Place the chopped kohlrabi in a pot and add water about halfway up.
• Cover and cook until tender. [Kohlrabi cooks very fast.]
• Drain off the stock and reserve it for use later.
• Cover the kohlrabi to keep warm.
• Make the béchamel sauce and replace part of the milk with the reserved kohlrabi stock.
• Add the sour cream to the finished sauce and stir to combine.
• Pour the béchamel sauce over the kohlrabi and add the chopped parsley.
• Stir and serve.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!