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."


40 m servings 91 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  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.
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  1. 31 Ratings


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 ...