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Ingredientes
- 2 bn kohlrabi - (abt 2 lbs) Nonstick cooking spray as needed
- 2 tsp butter
- 2 Tbsp. chopped shallots
- 3 Tbsp. flour
- 1/2 c. chicken broth
- 1/4 c. fat-free half-and-half see * Note
- 1 Tbsp. chopped fresh dill
- 1 1/2 tsp chopped fresh tarragon
- 1 tsp salt Dill sprigs for garnish
Direcciones
- * Note: Fat-free half-and-half is available in the dairy case of well-stocked supermarkets.
- Cut the tops off the kohlrabi. Peel the kohlrabi and cut into 1-inch pcs. Place the kohlrabi in a 4-qt saucepan. Add in sufficient water to cover by an inch, and heat over medium-high heat to boiling. Reduce the heat to a simmer and cook till the kohlrabi is fork-tender, about 20 min. Drain, reserving 2 c. of the cooking liquid; set aside.
- Spray a large saucepan with nonstick cooking spray and add in the butter. Heat till the butter melts and begins to sizzle. Add in the shallots and cook till tender, about 1 to 2 min. Stir in the reserved kohlrabi broth and bring to a boil.
- Combine the flour and chicken broth in a small bowl till completely blended and smooth. Stir into the broth. Return to a boil and simmer till thickened, 1 to 2 min. Stir in the half-and-half, dill, tarragon and salt. Bring to a simmer.
- Stir in the kohlrabi and cook just till the kohlrabi is heated through and the liquid just begins to simmer. Don't overheat or possibly the sauce may curdle.
- Pour into serving bowls and garnish with the sprigs of fresh dill. This vegetable goes well with any chicken or possibly pork entree.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 4 servings | |
| Calories 65 | |
| Calories from Fat 33 | 51% |
| Total Fat 3.77g | 5% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 68mg | 3% |
| Potassium 85mg | 2% |
| Total Carbs 6.33g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.14g | 0% |
| Protein 1.6g | 3% |
