4 cups chopped kohlrabi
2 Tbsp butter
Salt to taste
2 cups hot water
2 Tbsp minced fresh flat leaf parsley
1 Tbsp flour
3 Tbsp water
• With a sharp paring knife, peel the kohlrabi starting at the stems.
• Wash and dice into chunks.
• Melt two Tbsp of butter in a wide bottomed, deep skillet.
• Add the chopped kohlrabi and sprinkle with salt. I don’t add ground pepper, because it would mask the delicate flavour of the kohlrabi.
• Stir with a wooden spoon and add 2 cups of water.
• Bring to the boil, reduce heat and cover the skillet.
• Cook the kohlrabi for 10-14 minutes. Cooking time depends on how big or small you chopped the kohlrabi.
• Meanwhile wash and chop two sprigs of flat leaf parsley and set it aside.
• In a small bowl combine 1 Tbsp flour and 3 Tbsp cold water.
• When the kohlrabi is tender, stir in the flour paste.
• Bring to the boil and immediately add the parsley.
• Cover the skillet and remove from heat.