Title: Spiced Kohlrabi with Cheese
Categories: Vegetable Cheese
Yield: 4 Servings
| 4 | | Kohlrabi |
| | pn | Salt |
| 2 | tb | Butter |
| 2 | tb | All purpose flour |
| 1 | c | Milk |
| 1/4 | c | Grated American cheese |
| 1 | tb | Chopped parsley |
| 1/8 | ts | Ground nutmeg |
Cut off tops and pare the thickened stems of kohlrabi. Slice stems and
drop into boiling salted water to cover. Cook for about 20 min or until
barely tender. Drain well. Boil tender leaves separate in same manner;
drain well. Chop leaves very fine and combine with stems. Melt butter in
small saucepan over low heat. Add flour and stir well. Gradually add milk
and cheese and cook, stirring constantly until cheese is melted. Add
kohlrabi and cook until heated through. Garnish with parsley and ground
nutmeg. From: Woman's Day Encyclopedia of Cookery, vol 7. Typed by
Gail/Dale Shipp