Kohlrabi has an unique look – it’s round and bulbous with lots of trimmed stems at the farmer’s market. It’s a vegetable that always looks interesting, yet I seldom buy it because I’m not quite sure what to do with it. So I was thrilled when I noticed a recipe for Kohlrabi with Golden Sauce in a hundred-year-old cookbook.
The Kohlrabi with Golden Sauce was a lovely creamed vegetable dish. Kohlrabi is a member of the cabbage family, and it was slightly peppery with sweet undertones. The Golden Sauce was basically a white sauce plus an egg yolk.
Here’s the recipe updated for modern cooks:
Kohlrabi with Golden Sauce
2 cups diced kohlrabi (1/2 inch cubes)
2 tablespoons butter + 2 tablespoons butter
2 tablespoons flour
1 cup milk
1 egg yolk, beaten
Put diced kohlrabi in a saucepan and cover with water. Put on burner, and bring to a boil using high heat; reduce heat and simmer until tender (about 20 minutes). Remove from heat and drain. Add 2 tablespoons of butter to the pan with the hot cooked kohlrabi and cover.
In the meantime, in another pan, using medium heat, melt 2 tablespoons butter; then stir in the flour. Gradually, add the milk while stirring constantly. Continue stirring until the white sauce thickens. Put a tablespoons of the thickened white sauce in the bowl with the beaten egg yolk; stir immediately. Then add the egg yolk mixture to the white sauce, stir to thoroughly combine. Removed from heat.
Remove lid from pan with cooked kohlrabi, and gently stir to coat kohlrabi with the melted butter. Put in serving dish. Pour the golden white sauce over the kohlrabi.