Stewed Kohl-Rabi

Ingredients

• a cabbage turnip
• 2oz. of butter
• 2 table-spoonfuls of flour
• J pint of milk
• a small quantity of grated nutmeg
• salt

Method

1. 1

   Peel and quarter the Kohl-Rabi, boil in salted water until tender.

2. 2

   Boil tender green leaves in salted water, drain, and chop.

3. 3

   In a saucepan, melt butter, add flour, stir until mixed but not browned, then gradually add milk while stirring until boiling.

4. 4

   Season with salt and nutmeg, add Kohl-Rabi slices, boil briefly, and serve with green leaves arranged on a dish.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 199. The excerpt below is the record exactly as published.

Stewed Kohl-Rabi. — Peel a cabbage turnip in the same way that turnips are peeled, cut it into quarters, put them in a saucepan of salted water, and boil until tender. Pick out all the tender green leaves of the Kohl-Rabi, boil them in salted water until soft, then drain and chop them ; put the chopped leaves in a stewpan with a lump of butter, and keep them hot at the edge of the fire. When the Kohl-Rabi is Fig. 1010. Stewed Kohl-Rabi. tender, cut it into small slices. Put 2oz. of butter into a saucepan with 2 table-spoonfuls of flour, and stir it over the fire until well mixed, but not browned, then pour in gradually J pint of milk and continue stirring until boiling. Season the sauce with salt and a small quantity of grated nutmeg

Cook this with the app: pantry check, scaling, and the assistant.