1tablespoonlemon juice, or to taste 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 ...
Like all vegetables, ganth gobi / mundi / knol khol / kohlrabi recipes are varied and can be cooked in various ways. It can be steamed, cooked in its own juices, cooked withhaak(leafy greens), with lotus stem (nadru), with turnip, in an onion gravy. Indeed, monji nadru (knol khol...
All of the leaves are edible (the freshest kohlrabi will still have the leaves attached, which can be eaten raw or cooked like any greens). Smaller bulbs are more tender and tasty, but huge bulbs are nevertheless suitable for cooking and eating. Kohlrabi has several health advantages and culi...