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Kohlrabi in white sauce

Boiled kohlrabi, mashed and heated in a sauce of butter, flour and milk; a mash of kohlrabi and potatoes is given as a variation. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 433.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 433 (falt i det fri)

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About the dish

Kohlrabi was an everyday vegetable in Norwegian home cooking, and Erken gives both a sauce version and a mash to serve with salt meat.

How to make it

  1. 1

    Boil the kohlrabi

    Peel and wash the kohlrabi and cut it into slices. Boil the slices until tender in boiling salted water. Lift them out and mash well, or put them once through a mincer.

  2. 2

    Make the sauce

    Melt the butter and stir in the flour. Thin with the milk and bring to the boil.

  3. 3

    Combine and season

    Add the kohlrabi to the sauce and bring to the boil again. Stir in pepper and salt to taste.

  4. 4

    Kohlrabi mash

    For a mash, use half kohlrabi and half potatoes. Boil them in the pot with the salt meat, mash finely and add meat stock and a little fat.

Changes from the original

"Del." is read as dl, and salt is set to taste. The method is divided into steps without other changes.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 433) → Modernised~83% of the text changedremovedadded
(Chou rave.) 1 stor stk kålrabi (stor). 50 gr. smør g smør. 30 gr. hvetemel 3—4 del. g hvetemel. 3,5 dl melk (3–4 dl). salt (etter smak). pepper (etter smak). 1 l. vann. Kålrabien skrelles, vaskes, skjæres l vann (til koking, saltet). Skrell og vask kålrabien og skjær den i skiver, settes over varmen skiver. Kok skivene møre i det kokende, saltede vann; tas op, knuses godt saltet vann. Ta dem opp og knus dem godt, eller males 1 gang. Smøret smeltes, irøres melet, spes kjør dem én gang gjennom kjøttkvern.. Smelt smøret og rør inn melet. Spe med melken, gis et opkok, tilsettes kålrabien, får igjen et opkok, irøres og la det koke opp.. Ha kålrabien i sausen og la det koke opp igjen. Rør inn pepper og salt efter smak. Kålrabi stappe etter smak.. Til kålrabistappe kan lages av du bruke halvparten kålrabi og halvparten poteter; kokes poteter. Kok dem i saltkjøttgryten, stampes fin kjelen med saltkjøtt, stapp fint og tilsettes tilsett kjøttkraft og litt fett.

Note on Modernised

«del.» er tolket som dl, og saltmengden er satt til «etter smak». Fremgangsmåten er delt i steg uten andre endringer.

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Frequently asked questions

Can I use potatoes with the kohlrabi?
Yes. Erken suggests a mash of half kohlrabi and half potatoes, boiled in the pot with salt meat.
Does the kohlrabi have to be minced?
The book says to mash it well or mince it once; a potato masher works.

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