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Dill And Tarragon Creamed Kohlrabi Recipe

by Global Cookbook

Ingredients

2 bn kohlrabi - (abt 2 lbs) Nonstick cooking spray as needed 2 tsp butter 2 Tbsp. chopped shallots 3 Tbsp. flour 1/2 c. chicken broth

1/4 c. fat-free half-and-half see * Note 1 Tbsp. chopped fresh dill 1 1/2 tsp chopped fresh tarragon 1 tsp salt Dill sprigs for garnish

Directions

1. Note: Fat-free half-and-half is available in the dairy case of well-stocked supermarkets.
2. Cut the tops off the kohlrabi. Peel the kohlrabi and cut into 1-inch pcs. Place the kohlrabi in a 4-qt saucepan. Add in sufficient water to cover by an inch, and heat over medium-high heat to boiling. Reduce the heat to a simmer and cook till the kohlrabi is fork-tender, about 20 min. Drain, reserving 2 c. of the cooking liquid; set aside.
3. Spray a large saucepan with nonstick cooking spray and add in the butter. Heat till the butter melts and begins to sizzle. Add in the shallots and cook till tender, about 1 to 2 min. Stir in the reserved kohlrabi broth and bring to a boil.
4. Combine the flour and chicken broth in a small bowl till completely blended and smooth. Stir into the broth. Return to a boil and simmer till thickened, 1 to 2 min. Stir in the half-and-half, dill, tarragon and salt. Bring to a simmer.
5. Stir in the kohlrabi and cook just till the kohlrabi is heated through and the liquid just begins to simmer. Don't overheat or possibly the sauce may curdle.
6. Pour into serving bowls and garnish with the sprigs of fresh dill. This vegetable goes well with any chicken or possibly pork entree.
7. This recipe yields 4 servings.

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