| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
American |
Vegetables, Cheese |
4 |
Servings |
INGREDIENTS
| 4 |
|
Kohlrabi |
|
pn |
Salt |
| 2 |
tb |
Butter |
| 2 |
tb |
All purpose flour |
| 1 |
c |
Milk |
| 1/4 |
c |
Grated American cheese |
| 1 |
tb |
Chopped parsley |
| 1/8 |
ts |
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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