Raise your hand if you want a creamy potato dish that’s half the calories and carbs but still full of flavor. Say hello to Potatoes & Kohlrabi in Parsley Cream. Additionally, Kohlrabi is loaded with vitamins. Everyone can use an extra dose of vitamins these days. It is always wise to eat healthily. Especially now with this virus who cannot be named spreading like wildfire around the globe. Let’s ingest as many immune system boosting vitamins as possible.
In general, I have a hard time with recipes this time of year. Everything feels just so blah between seasons. My creativity slumps. After the culinary carnival ride of Halloween, Thanksgiving, Christmas and New Year’s, there is still Valentine’s Day to look forward to cooking creatively. Then for me, everything flatlines until the spring markets come to life and life becomes technicolor again.
To make this delicious and nutritious Potatoes & Kohlrabi in Parsley Cream recipe, firstly, peel, slice and boil the potatoes. Secondly, peel and slice the kohlrabi and pan fry in butter. Thirdly, add vegetable broth and heavy cream to the pan. Lastly, add the parsley and potatoes and mix to combine. Simmer everything for a few minutes, plate and serve.
This side dish is hearty enough to eat as a main meal. Consequently, it is perfect for vegetarians. Add this recipe to any winter-warming feast as a side dish for meat and poultry meals. The parsley cream itself is a winner. To lighten up the calories, ditch the heavy cream. Instead, use a light version or Half and Half.
Potatoes & Kohlrabi in Parsley Cream
Ingredients
- 1.5 lb potatoes
- 2 kohlrabi about 10 oz each
- Kosher salt and freshly ground pepper to taste
- 2 tablespoons butter
- 2-3 pinches of sugar
- 1 teaspoon all-purpose flour
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1 cup Italian parsley leaves roughly chopped
Instructions
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Peel and slice the potatoes.
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Boil the potatoes in salted water until they are tender but firm. About 20 minutes. They should not fall apart when you stick a fork in them.
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Drain and set aside.
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Trim, peel, and slice the kohlrabi
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Heat the butter in a skillet.
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Add the kohlrabi pieces and cook, stirring frequently until the kohlrabi starts to become transparent.
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Season with Kosher salt and freshly ground pepper and sugar.
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Sprinkle the flour over the top and stir to combine.
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Stir in the broth and cream.
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Cover and cook over medium-high heat for 10 minutes.
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Stir in the potatoes and the chopped parsley.
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Season again with Kosher salt, freshly ground pepper, and sugar to taste.
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Cook for another 5 minutes.
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Remove from heat and serve.
Like this Potatoes & Kohlrabi in Parsley Cream recipe? Also, check out some of these other kohlrabi and potato dishes:
