Allumette Kohlrabi with Parmesan Cheese

Gasp! The first recipe I have posted with butter and cream! This indulgent kohlrabi dish is just incredible. It is like eating a decadent bowl of fettuccine alfredo, but it's a vegetable, so go ahead...

If you haven't tried kohlrabi, I must tell you that it is absolutely delicious without butter and cream, so try that sometime too, but first knock your socks of with this:

(PS, 'allumette' is the name of the knife cut, I was at a loss for what to name this one)


1 kohlrabi, peeled
1/2 cup heavy cream
1 egg yolk
2 tbsp. butter
2 tbsp parmesan cheese, grated
Fresh parsley, for garnish
Salt and pepper


Chop kohlrabi into 1/4 inch slices. Cut each slice into 1/4 inch sticks. Season with salt and pepper.

In a bowl, mix 1/4 cup cream and egg yolk.

Melt butter in saute pan over medium heat. Add 1/4 cup cream and simmer for 30 seconds.  Add kohlrabi and saute stirring occasionally until beginning to turn tender, 5 - 10 minutes.

Remove pan from heat. Stir in cream and egg mixture and Parmesan cheese. Garnish with shaved Parmesan cheese and fresh parsley.


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