The secret of kohlrabi was its sauce. It was the same my mother made for cauliflower, pretty much flour with some butter and milk. I can't say I mastered the recipe. Just didn't make it often enough for it to imprint me.
If you still have any doubt, give kohlrabi another chance.
It won't disappoint.
This message was provided by the American Kohlrabi Association (AKA), the official representative of kohlrabi growers around our great nation.
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