by SSDC | Jun 13, 2011 | kohlrabi, onions, parsley
1 c. finely chopped onions 1 lb. peeled kohlrabi, cut into stick pieces about 1 1/4 inches long and 1/4 inch thick 4 tbsp. butter 1/2 tsp. salt About 1/4 tsp. black pepper 1 tbsp. flour 1 c. milk 1/3 c. finely chopped fresh parsley In a heavy frying pan over medium... by SSDC | Mar 20, 2009 | basil, cabbage, entrees, kohlrabi, Recipes By Ingredient, side dishes, spinach, The Recipes, thyme, turnips
Serves 2 to 4 This pretty vegetable ragout should prove, if any doubt lingers, that members of the cabbage family can be delicate and pretty, especially in early summer. Improvise with what you have: small onions or red scallions, spring leeks or green garlic,... by SSDC | Mar 18, 2009 | entrees, kohlrabi, onions, parsley, Recipes By Ingredient, The Recipes
from a Hungarian market customer 8 Kohlrabi ½ pound ground pork 2 oz. rice 1 ½ Tbsp. oil 1 tsp. chopped onion 1 egg 3/8 cup sour cream 1 Tbsp. flour 1 bunch Parsley 1 tsp sugar salt and ground black pepper Carve out the inside of the peeled kohlrabi. Work together the... by SSDC | Mar 11, 2009 | garlic, kohlrabi, onions, salad dressings, salads, The Recipes, turnips
(recipe from the book Local Flavors used with permission of the author, Deborah Madison, submitted by CSA member Lisa Nau, whose act inspired the title of this recipe collection) Serves 4 Peel 12 ounces kohlrabi and/or turnips and cut into fine julienne strips. Thinly...