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Potatoes & Kohlrabi in Parsley Cream

Potatoes & Kohlrabi in Parsley Cream

Course Side Dish
Cuisine German
Keyword creamy kohlrabi,, kohlrabi in cream sauce, kohlrabi side dish, parsley cream sauce
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author Lora Wiley-Lennartz

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

  1. Peel and slice the potatoes.
  2. 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.
  3. Drain and set aside.
  4. Trim, peel, and slice the kohlrabi
  5. Heat the butter in a skillet.
  6. Add the kohlrabi pieces and cook, stirring frequently until the kohlrabi starts to become transparent.
  7. Season with Kosher salt and freshly ground pepper and sugar.
  8. Sprinkle the flour over the top and stir to combine.
  9. Stir in the broth and cream.
  10. Cover and cook over medium-high heat for 10 minutes.
  11. Stir in the potatoes and the chopped parsley.
    Potatoes & Kohlrabi in Parsley Cream
  12. Season again with Kosher salt, freshly ground pepper, and sugar to taste.
  13. Cook for another 5 minutes.
    Potatoes & Kohlrabi in Parsley Cream
  14. Remove from heat and serve.