Sauteed Kohlrabi With Cream Sauce

Sharing is caring!

Yum yum yum, 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!


Kohlrabi with cream sauce is one of my mother in law’s signature dishes just roasted duck or bread dumpling and today I would like to show you how to make it. Kohlrabi aka Cabbage turnip belongs to the cabbage family. It’s very popular and largely consumed in Germany. Tastes great served as a side to any roast of your choice. My 4-year old daughter eats it as a main course.

What you’ll need to make kohlrabi with cream sauce

  • 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 sugar
  • salt, pepper and a pinch of nutmeg to taste

How to peel and grate kohlrabi

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.

How to cook kohlrabi bulbs and kohlrabi leaves with cream sauce

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 medium 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.

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 from esterkocht.com

Ingredients

  • 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

Instructions

  • 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

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

Sharing is caring!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.