Elizabeth Schneider

Kohlrabi with Avgolemono Sauce

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

A lightened version of the silky Greek lemon and egg sauce coats crisp kohlrabi for a side dish or separate vegetable course.

Ingredients

  • 8 small kohlrabi, tops removed and reserved for another dish
  • 2 cups chicken broth
  • Big pinch

Method

  1. Trim and peel kohlrabi; quarter. Combine broth, fennel, and thyme in a saucepan; bring to a boil. Add kohlrabi, lower heat, and simmer, partly covered, until tender, about 15 minutes.
  2. Drain and reserve broth. Arrange kohlrabi in serving dish and set in warm oven.
  3. In a small heavy saucepan, blend together arrowroot with a tablespoon of broth. Add egg a