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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 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: European, German
Keyword: cabbage turnip, Creamed kohlrabi, gluten free, how to, kohlrabi recipes, kohlrabi with white sauce, vegetarian
Servings: 4 Servings
Author: Ester | 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. Next, 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