Go Back

Sauteed kohlrabi with cream sauce

This authentic German kohlrabi with cream sauce recipe is so good, easy and quick to make. Even my husband who is not a fan of kohlrabi enjoys eating his kohlrabi veggies this way. Definitely a keeper!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: European, German
Keyword: cabbage turnip, gluten free, how to, kohlrabi recipes, kohlrabi with white sauce, vegetarian
Servings: 4 Servings
Author: Ester | esterkocht.com


  • 3 medium kohlrabi bulbs (about 700 g/ 24.7 oz) plus nicely green kohlrabi leaves
  • 1 tablespoon corn flour/ cornstarch
  • 1 tablespoon butter
  • 250 ml (8.5 fl oz/ about 1 cup) vegetable stock
  • 100 ml (3.4 fl oz/ ½ cup – 1 tablespoon) heavy cream
  • a pinch of sugar
  • salt, pepper and a pinch of nutmeg to taste


  • First separate the kohlrabi leaves from the kohlrabi stems / bulbs. keep some nicely green kohlrabi leaves. Now wash the kohlrabi leaves under cold running tap water, shake off excess water and put them on a paper towel to drain. Using a sharp knife peel kohlrabi bulbs, then cut them into quarters and cut or grate them into small slices. Then finely chop the kohlrabi leaves.
  • Heat about 1 tablespoon butter over medium high heat. Once the butter has melted and add sliced kohlrabies and give everything a good stir. Let cook for about 2 minutes, without covering the pot. Toss in flour and stir in vegetable stock. Then add a pinch of sugar and finely chopped kohlrabi leaves. Cover and let cook for about 10 minutes. Stir halfway. After reduce the heat to low heat. Then stir in heavy cream and season with salt, pepper and a pinch of nutmeg. Cover and let cook for about more 5 minutes. Done