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Kohlrabi |
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Free Books / Cooking / The National Cook Book / | |
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Kohlrabi |
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This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Boil tender in two waters, salting both, and putting into the second a tablespoonful of vinegar. Peel off the outer skin, pepper and salt, and serve with white sauce or drawn butter, with the juice of a lemon stirred into it, poured over the kohlrabi.
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