Kohlrabi

Kohl Rabi

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This delicious vegetable, so difficult to obtain in this country, is very popular in Germany. The tops should be cooked like spinach—boiled in salted water, thoroughly drained, rubbed through a sieve, and mixed with a little butter, cream and seasoned with salt and pepper. This is placed in the centre of a dish, and the turnip-like part of the vegetable is boiled till tender in salted water, drained, cut into thin slices, and put around the dish, a little melted butter being poured over it.