Kohlrabi with White Sauce

Kohlrabi with White Sauce

Valerie S. 0

"When I was a nanny in Germany, this recipe was one I'd make often for the family. Tender kohlrabi cubes drenched in a creamy white sauce with a hint of nutmeg is a simple, mild, but flavorful side dish. Try this sauce over baked or fried potatoes, too."

Ingredients 40 m {{adjustedServings}} servings 91 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl, and cover.
  2. Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.
Tips & Tricks
Pumpkin Bread Pudding with Caramel Rum Sauce

Discover the simple secret to surprisingly easy pumpkin bread pudding.

Chef John's Mango Cranberry Sauce

See how to make mango cranberry sauce with a secret kick.

Rate recipe

Your rating


Reviews 21

  1. 31 Ratings

Valerie S.

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!


Today was 'try a new vegetable' day. This dish was very tasty, and the nutmeg was indeed a nice touch. I steamed mine for 8 minutes instead of boiling, but I don't think it would make a huge difference. I didn't have any cream but didn't substitute anything either. I eyeballed everything in the sauce, pretty much, but the quote from the husband is "hardly ever does a vegetable taste that good". It seems to have a cabbage-like flavor over potato-like texture. I'll be saving this and will serve it to company at next chance. A warning to those who are new to the lumpy purple thing like me: there were some infrequent fibrous bits present, which I attributed to my being a kohlrabi-peeling novice.