Kohlrabi with White Sauce

Kohlrabi with White Sauce

21
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 servings 91 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Directions

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  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.

Reviews

21
  1. 31 Ratings

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Most helpful

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! ...

Most helpful critical

This recipe looked appealing as I've just been exposed to kohlrabi. I agree with another reviewer that being a novice when peeling I didn't get all the fibrous peeling out. HOWEVER, I found th...

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! ...

"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 cre...

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 d...

This recipe looked appealing as I've just been exposed to kohlrabi. I agree with another reviewer that being a novice when peeling I didn't get all the fibrous peeling out. HOWEVER, I found th...

I would have given this a higher rating if it wasn't for the white pepper. I should have realized before I added it to the sauce that it was too much. I don't really like my food spicy hot and...

This is the first time I've made kohlrabi and we (my husband and I) loved it fixed this way. I didn't have the cream for the sauce, so I just added a little more butter and thickened it more wi...

I saw kohlrabi in the store today for the first time in years, and looked up the recipe here as a memory enhancer. My German Nana used to make it this way with one addition. She always boiled ...

This was good. I remember eating this at Juergen and Britta's house often in Germany. It was one of my favorite dishes at their house. I couldn't find any here in the US, but I grew some mys...

I give this a "3" as overall, it was a good recipe. I liked the texture of the kohlrabi cooked, as I have always ate it raw with a little salt, like a radish. I took others advice and cut the ...