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Ingredientes
- 2 1/2 lb kohlrabi (about 3 large bulbs)
- 1 Tbsp. canola oil
- 1 lrg onion, thinly sliced
- 1/2 c. water
- 1 1/2 c. plain soy lowfat milk or possibly dairy lowfat milk
- 1/2 tsp canola or possibly extra virgin olive oil
- 1 Tbsp. cornstarch or possibly arrowroot Nutmeg salt and pepper Parmesan cheese, (optional) Cooking spray
Direcciones
- UBERBACKENE KOHLRABI
- Unfamiliar to many American households, kohlrabi resembles a turnip but has a delicate cabbage-like taste. The young tops are edible, but it's the bulb which's the main attraction.
- 1. Trim and peel kohlrabi bulbs. (If kohlrabi has tender green togs still attached, wash and coarsely chop them, and set aside.) Cut kohlrabi bulbs in half and slice into 1/4-inch slices.
- 2. In a large skillet over medium heat, saute/fry onion in oil till softened, about 5 min. Add in kohlrabi, water, and 1 c. of lowfat milk. Simmer, covered, till kohlrabi is tender, about 20 min. (If using kohlrabi tops, add in them during die last 5 min of cooking.)
- 3. Preheat broiler and brush a shallow 2-qt capacity casserole or possibly gratin dish with oil. With a slotted spoon, transfer kohlrabi and onions from skillet to baking dish. Whisk cornstarch into remaining lowfat milk, and pour mix slowly into simmering liquid in skillet, stirring constantly, till sauce is smooth and thickened, about 4 min. Add in nutmeg, salt, and pepper to taste.
- 4. Pour sauce over vegetables in casserole and mix gently to coat. Sprinkle with Parmesan cheese, if you like. Put under broiler till top is lightly browned, about 4 min. Serve warm.
- Makes 6 servings. Vegan
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 6 servings | |
| Calories 101 | |
| Calories from Fat 34 | 34% |
| Total Fat 3.86g | 5% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 337mg | 10% |
| Total Carbs 14.44g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 6.34g | 4% |
| Protein 3.29g | 5% |
