Friday, August 19, 2011

Creamed Kohlrabi

Adapted from a Richard Palm recipe
    - Pastry Chef at the American Club

1 Tbsp olive oil or coconut oil
2 bulbs Kohlrabi, peeled and sliced
1 cup low-sodium chicken stock
¼ cup coconut milk (use the canned milk since it is thicker)
2 Tbsp. parsley minced
¼ tsp nutmeg, freshly grated

Warm oil over medium low heat. Sauté Kohlrabi
briefly. Add chicken stock and cover the pan. Cook
until tender. Uncover and cook until chicken stock is
almost gone. Add coconut milk and heat until boiling and
slightly reduced. Add and adjust seasonings.

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