| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | American | Cheese, Vegetables | 4 | Servings |
INGREDIENTS
| 4 | Kohlrabi | |
| pn | Salt | |
| 2 | T | Butter |
| 2 | T | All purpose flour |
| 1 | c | Milk |
| 1/4 | c | Grated American cheese |
| 1 | T | Chopped parsley |
| 1/8 | t | Ground nutmeg |
INSTRUCTIONS
Cut off tops and pare the thickened stems of kohlrabi. Slice stems and drop into boiling salted water to cover. Cook for about 20 min or until barely tender. Drain well. Boil tender leaves separate in same manner; drain well. Chop leaves very fine and combine with stems. Melt butter in small saucepan over low heat. Add flour and stir well. Gradually add milk and cheese and cook, stirring constantly until cheese is melted. Add kohlrabi and cook until heated through. Garnish with parsley and ground nutmeg. From: Woman's Day Encyclopedia of Cookery, vol 7. Typed by Gail/Dale Shipp From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 96
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 20.1mg
Sodium: 30.1mg
Potassium: 96.8mg
Carbohydrates: 6g
Fiber: <1g
Sugar: 3.1g
Protein: 2.5g