Recipes

• 2 1/4 lb kohlrabi
• 1 cup double cream
• 2 tbsp chopped flat-leaf italian parsley
• salt and pepper

Preparation

1. Bring a large saucepan of salted water to a boil
2. Peel the kohlrabi and cute them into julienne strips.
3. Cook in the water for about 5 minutes, then drain and replace in the saucepan.
4. Add the cream and pepper to taste and cover.
5. Cook over a low heat for 5 minutes more, uncover and continue cooking until most of the cream has evaporated.
6. Add the parsley, mix well, arrange on a platter and serve immediately.