sketch of Bob above the Creamed Kohlrabi And Carrots recipe.


CREAMED KOHLRABI AND CARROTS

2 c. sliced, peeled kohlrabi
4 medium carrots, bias sliced
1 t. instant chicken bouillon
2 T. butter or margarine
2 T. flour
1/4 c. half & half (or whole milk if you prefer)
1 T. lemon juice
pinch of salt

Cook kohlrabi and carrots separately in boiling water til tender. Drain and reserve 2/3 c. liquid from carrots and 1/3 c. liquid from kohlrabi. Combine both liquids and add bouillon; stir to dissolve. Melt butter in saucepan, add flour to make a smooth paste then add reserved liquid. Cook and stir til thickened; boil 1 minute. Add cream (or milk), lemon juice and salt; stir and pour over cooked vegetables. The mixture may be put into a casserole dish and sprinkled with buttered breadcrumbs; then put into a 350° oven just til the crumbs are lightly browned. Or the creamed veggies may be just served right from the saucepan. Either way is delicious!
(serves about 6)

Creamed Kohlrabi And Carrots recipe is published in our November, 2002 Menu Minder.


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