Summer Kohlrabi
This recipe came to me in this week’s e-mail from the farm we get our CSA share from. According to
that e-mail it was originally from cooks.com, but I’ve veganized it. I’m not a big fan of parsley, and so I think it would’ve tasted a lot better (to me) had I just skipped adding the parsley at the end or maybe added less. Rather than measuring, I estimated with the parsley, and probably added too much. If you’re not a big parsley fan either, you might wanna leave it out. Otherwise, this reminded me a lot of scalloped potatoes.
Ingredients:
1 cup finely chopped onions
1 lb. (about 3-4) peeled kohlrabi cut into sticks 1/4″ thick
4 tbsp. Earth Balance
1/2 tsp. salt
1/4 tsp. black pepper
1 cup soy milk
1/3 cup finely chopped parsley
1 tbsp. flour
Directions:
- Sautee onions and kohlrabi in Earth Balance in a large heavy-bottomed saucepan until well coated with margarine. Add salt and pepper. Cover and cook, stirring occasionally, until kohlrabi is tender (about 25 minutes).
- Sprinkle with flour and turn to mix. Add soy milk and cook, stirring, until mix thickens. Adjust seasoning adding additional salt and pepper if desired. Stir in parsley.
