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Kohlrabi, w/cream dill sauce




Source of Recipe


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Recipe Link: http://www.cookitsimply.com/recipe-0010-0302k6.html

Kohlrabi, w/cream dill sauce

12 ounces (350 g) kohlrabi
8 ounces (225 g) carrots
2 Tablespoons (25 g/1 ounce) butter
1/2 pint (300 ml) water
1 chicken stock cube
1/2 teaspoon (2.5 ml) dried dill
2/3 cup (150 ml) 1/4 pt fresh single cream
salt and freshly ground pepper
1 level Tablespoon (15 ml) cornflour/cornstarch

Thickly peel the kohlrabi to remove all the woody outer layer.
Slice thinly and cook with the carrots, butter, water and stock cube for about 10 minutes, until tender.
Blend the cornstarch/cornflour with very little cold water and strain in the vegetable liquid, stirring.
Return to the boil, stir in the dill and the fresh cream, then adjust seasoning.
Bring almost to the boil and pour over the vegetables.
Makes 4 servings.