Kohlrabi with White Sauce Recipe
Tender kohlrabi cubes tossed in a creamy white sauce with a hint of nutmeg make a simple, mild yet flavorful side dish.
I submitted this original recipe, and I want to warn you that the amounts of nutmeg and pepper were too much (compared to my original recipe)!!! This is definitely a taste-as-you-season sauce! Start with 1/4 tsp. of each and build up from there as you taste! Thanks for trying my recipe :) As with any recipes on this site, it's a good idea to use your own judgement when it comes to any ingredients--it's also nice when people put tips for improvements in their posts!
"Kohl" is german for cabbage and "Kohlrabi" is a german word. Thus saying, kohlrabi will taste like cabbage or Broccoli... Great recipe - just like we do it here in Germany. I didn't put any cream in or did I let the sauce cook the extra 10 min. After the sauce thickened enough, I put in the kohrabi. The extra flavor in the sauce comes from using the drained cooking water for it!
This was my first kohlrabi dish ever. It was pretty good - I didn't love the tast of the kohlrabi itself (tastes like broccoli stems) but the sauce was good. I'd make it again this way.
Kohlrabi is a very popular vegetable in Germany. This preparation is very simple yet delicious - kohlrabi is simply cooked with salt, sugar, and a dash of cream in the end.
Kohlrabi tastes delicious when cooked in this simple lemon-flavored cream sauce. If you get your kohlrabi from the farmer's market, mix in the leaves in the end as well.
Get loads of ideas for kohlrabi: Turn kohlrabi into noodles or slaw, puree into soup, or even bake it into bread.
Young kohlrabi is first steamed and then served in a mild cream sauce with parsley and butter, a delicious side or vegetarian main dish.
This stuffed kohlrabi dish with tomatoes and feta cheese can serve as a vegetarian main course or as a side dish. It's best to use medium-sized kohlrabi.