- Prep Time : 10-30 min
- Ready Time : 10 min
- 2 1/4 pounds roughly diced kohlrabi
- 1 tablespoon clarified butter
- 2 1/2 ounce thin strips of bacon
- 2 tablespoons butter
- 1 cup milk
- 4 teaspoons flour
- 1 pinch freshly grated nutmeg
- 1 pinch salt
- 1 pinch freshly ground black pepper
Melt the clarified butter and saute the strips of bacon in it until crisp. Add the kohlrabi, cover, and saute for 10 minutes, or until tender.
Meanwhile melt the butter, sprinkle on the flour, and cook, stirring all the time, until the flour foams and takes on a little color (e.g. make a roux). Add the milk, stirring constantly. Simmer the sauce for 10 minutes. Add it to the bacon and kohlrabi, then season to taste with salt, pepper, and grated nutmeg.
Serve as an accompaniment to potatoes boiled in their skins and smoked pork loin, or Rhinish sausages.
– We use 1% milk and it comes out fine.
– White pepper may be a better addition than black.
– A teaspoon or two of freshly ground mustard seed really rounds out the flavor of the sauce.
– We’ve done this without bacon. Instead, slowly heat your favorite sausage (bratwurst, herbed chicken, chorizo, etc.) in a skillet with a little olive oil or butter. Reserve sausages and keep warm; continue with recipe as if you had used bacon. The sausages will leave behind enough flavor in the pan to make everything delicious.
– The sauce does very well (and is a bit more traditional) when left a little bit thin, but is also delicious when made thick as grandma’s brown gravy.
– This is delicious served with boiled fingerling or new red potatoes. If using new red potatoes, boil whole until cooked, then smash slightly with the back of a spoon just before serving.
Source: CSA Member Detrick Merz