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2 bunches small kohlrobi

2 cups chicken broth

1/4 teaspoon anise seed and 1 sprig thyme in a cheesecloth bag, optional

1/2 tablespoon arrowroot

1 large egg

1 large egg yolk

2 + tablespoons fresh lemon juice

kosher salt and freshly ground white pepper

1 teaspoon finely minced chives




Remove the kohlrobi greens and reserve for another use.  Trim ends, peel, and quarter the kohlrobi.  Place the pieces in a saucepan with the chicken broth and optional seasonings.  Cook, partially covered until tender, about 15 minutes. Drain off the broth, discard the seasonings and arrange the kohlrobi in a serving dish.  Keep warm in a slow oven (200 degrees.)


Stir the arrowroot with a tablespoon of broth then add in the egg, egg yolk and 2 tablespoons lemon juice.   Whisk in 1 1/4 cup reserved broth.  Return this mixture to the saucepan and slowly bring to a simmer, stirring constantly.   Off the heat season to taste  with salt and pepper.  Add more lemon juice and thin the sauce with remaining broth for a looser consistency if desired.


Pour the sauce over the warm kohlrobi and sprinkle on the chives.  Serve iimmediately.