When sufficiently cooked,
pour off the water, season to taste with salt and pepper, and add 1
tablespoonful of butter for each pint of kohlrabi cooked. Serve hot.
25. MASHED KOHLRABI.--As turnips and potatoes are often boiled and then
mashed, so kohlrabi makes a very appetizing dish when prepared in this
way. Prepare the kohlrabi and cook it by boiling. When it has cooked
soft, drain off the water and mash with a wooden or a wire potato
masher. Season with salt and pepper, and add 1 tablespoonful of butter
for each pint of cooked vegetable. Serve hot.
26. CREAMED KOHLRABI.--The preparation of kohlrabi can be varied by
serving it with a cream sauce. Such a sauce also increases the food
value of this vegetable by supplying the substances in which it is low.
CREAMED KOHLRABI
(Sufficient to Serve Six)
4 c. diced kohlrabi
2 Tb. butter
2 Tb. flour
1/2 tsp. salt
Dash of pepper
1 c. milk
Cook the kohlrabi in boiling salted water until tender and then drain
the water from it. Melt the butter in a saucepan, add the flour, salt,
and pepper, and into this stir the hot milk. Cook until the sauce has
thickened. Then pour it over the kohlrabi and reheat. Serve hot.
LENTILS AND THEIR PREPARATION
27. LENTILS are the flattish, circular, dried seeds of an annual vine
grown chiefly in Europe and Asia. They belong to the class of vegetables
known as legumes, and are therefore high in protein in the form of
legumin. They also contain a large amount of carbohydrate in the form of
starch and are high in mineral salts.
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