My Mothers Kohlrabi Food

CZECH SUMMER KOHLRABI

Steps:

• In a heavy frying pan over medium heat, sauté onions and 1 pound kohlrabi in butter until well coated with the butter. Sprinkle with salt and pepper. Cover tightly and cook, stirring occasionally, until kohlrabi is tender, about 25 minutes. Sprinkle with flour and turn to mix. Gradually add milk and cook and gently stir mixture until milk thickens to a smooth sauce. Correct seasoning, adding salt and pepper generously. Stir in parsley. Makes 4 servings.
• Woman's Day Home Cooking Around The World.

KOHLRABI AU GRATIN

Steps:

• Peel the Kohlrabi.
• Slice horizontally in 1/4 inch slices.
• Boil these slices in salted water until fork tender, about 20 minutes.
• Drain well and lightly dry off with a cloth or paper towel to remove excess water. A little water remaining is ok.
• Butter a small casserole dish on the bottom and sides with one tablespoon butter.
• Place a layer of sliced Kohlrabi as the first layer, cutting into pieces if necessary to fit.
• Sprinkle a layer of your choice of cheese.
• Repeat layers until casserole dish is full.
• Pour heavy cream over the top of it, allowing it to seep down into the cracks.
• Sprinkle breadcrumbs over top.
• Melt remaining 2 tablespoons of butter and sprinkle just enough over the breadcrumbs to lightly moisten.
• Season with salt and pepper.
• If using Gruyere or swiss cheese, sprinkle a very small amount of nutmeg over crumbs.
• Place in 400 degree oven for 20 minutes, until cheese is melted and breadcrumbs are golden brown.
• Let stand a bit before serving to allow cheeses on the interior to firm up a bit.