Thanks to Benedictine University Dietetic Intern Colleen Mooney for sharing this recipe. Colleen says: “[This is] a fun gooey side dish kids are sure to love!”
4 medium kohlrabi, peeled, sliced into 1/4-inch slices
1/4 teaspoon salt
1 1/2 teaspoons butter
1/8 cup all-purpose flour
5 to 6 ounces chicken broth
1/8 cup shredded American cheese
Dash of ground allspice or to taste
1 teaspoon chopped parsley (optional)
In a 2 quart saucepan over medium heat, in 1-inch of boiling water, heat kohlrabi and salt to boiling. Reduce heat to low, cover and simmer 30 minutes. Drain. Meanwhile, in a saucepan over low heat, melt butter and stir in flour until smooth. Gradually add chicken broth and cook, stirring constantly until mixture is thickened. Remove from the heat and stir in cheese until melted and smooth. Add kohlrabi and cook until heated through. Sprinkle mixture with allspice, then garnish with the chopped parsley.
Adapted from recipezaar.com.
