Steps to Make Italian Lemon Cream Cake Recipe

Kohlrabi In Lemon-Cream Sauce

Don't worry, both recipes are filled with a delicate cream featuring the unmistakable flavor of fresh lemons.

Recipe Summary Kohlrabi In Lemon-Cream Sauce

Kohlrabi tastes delicious when cooked in this simple lemony cream sauce. If you get your kohlrabi from the farmer's market, mix in the leaves in the end as well.

Ingredients | Italian Lemon Cream Cake Recipe

1 ½ cups heavy whipping cream, or as needed

3 kohlrabi, peeled and sliced, kohlrabi leaves reserved

2 teaspoons grated lemon zest, or to taste

1 tablespoon lemon juice, or to taste

salt and freshly ground black pepper to taste

1 pinch white sugar

1 bunch chopped fresh parsley

Directions

Bring cream to a boil in a medium pot. Add kohlrabi and reduce heat. Cover and simmer until kohlrabi is soft, about 20 minutes.

Remove kohlrabi from sauce and place in a bowl; keep warm. Increase heat and cook sauce until thickened, about 5 minutes. Season with lemon zest, lemon juice, salt, pepper, and sugar. Stir in parsley. Add kohlrabi, mix to coat with sauce, and serve.

You can use lemon verbena instead of parsley.

Info | Italian Lemon Cream Cake Recipe

prep: 10 mins cook: 25 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Kohlrabi In Lemon-Cream Sauce

Side Dish, Vegetables,