Kohl Rabi

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


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.