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Kohlrabi with White Sauce

Reviewed: Jul. 12, 2010
This was good. I remember eating this at Juergen and Britta's house often in Germany. It was one of my favorite dishes at their house. I couldn't find any here in the US, but I grew some myself this year. Just like cabbage (which it is) it grows well and is one hearty plant. I don't remember it tasting so much like cabbage, in fact at the time I had no idea it was cabbage, but she sliced it thinner than I did and I believe she cooked it more than I did. Next time I'll boil it longer, and maybe not save the 1 cup water. I've got more Kohlrabi so I'll perfect it over time. I tried to go conservative on salt and pepper due to another review, but needed to add more after it was done. I added a little black pepper too. The seasoning depends on how much Kohlrabi you have, etc, so you have to season to taste. It was good, but I think the good company also made it better in Germany.
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