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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 qt. Kohlrabi
  • 1 teaspoon salt
  • 2 tablespoons flour
  • 1 qt. boiling water
  • 2 tablespoons fat or butter
  • Salt and pepper


Wash, peel and cut the Kohlrabi root in dice and cook in salt water until tender. Cook the greens or tops in another pan of boiling water until tender, drain and chop with sharp edge of small empty baking powder can until very fine in a wooden bowl. Heat the butter or fat, add the flour, then the chopped greens, and 1 cup of liquor the Kohlrabi root cooked in or 1 cup soup stock. Add the Kohlrabi, cook altogether, and serve.

Turnips and Rutabaga's may be cooked the same way, omitting the greens.