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Kohlrabi with White Sauce

Reviewed: Nov. 13, 2011
This dish was great. But I modified it in my own way. I don't drink milk and didn't have it or cream on hand and so substituted almond milk and almond butter. It was fantastic. The nuttiness of the almond perfectly complemented the earthiness of the kohlrabi. I, of course, still used butter. I mean, really, I'm crunchy, but nothing beats butter.
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