Kohlrabi with Mustard Cream Sauce
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INGREDIENTS 3 cups vegetable stock
Juice of 1 lemon
1 pound kohlrabiFOR THE SAUCE
2 shallots, finely chopped
3 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1/4 cup fine dried bread crumbs
Salt and freshly ground white pepper
3 tablespoons unsalted butter
1/2 teaspoon paprika
2 cups milk
3 tablespoons dry vermouth
1/2 cup freshly grated Gruyere cheesePreheat oven to 375 degrees. Put stock in a pot and bring to a boil.
Meanwhile, peel the kohlrabies; cut crosswise into slices 3/4-inch thick. As they are cut, place in a bowl and toss with lemon juice. When the stock is boiling, add the kohlrabies. Reduce heat, cover and simmer until tender, about 10 minutes. Drain; set aside.
Meanwhile, make the sauce. Melt butter over medium heat. Add shallots; sauté 1 minute. Stir in flour; cook, stirring, until blended, about 1 minute. Add paprika. Gradually add milk, stirring constantly with a small whisk. Continue to whisk over low heat until the sauce is smooth and slightly thickened, 4 to 5 minutes. Mix in mustard and vermouth, season to taste. Remove from heat.
Place kohlrabies in a baking dish. Spoon the warm sauce to cover completely. Sprinkle with bread crumbs and cheese over the top. Bake until sauce bubbles and the top is golden, 15 to 20 minutes.