Best 6 Kohlrabi With White Sauce Recipes
Kohlrabi, a unique and underappreciated vegetable, takes center stage in this culinary journey. With its crisp texture and mild flavor, kohlrabi offers a delightful canvas for a variety of cooking techniques. In this article, we present a collection of delectable recipes that showcase the versatility of kohlrabi, transforming it from an ordinary ingredient into a culinary star. From a creamy and comforting white sauce to a tangy and refreshing salad, these recipes capture the essence of kohlrabi's unique charm. Whether you're a seasoned cook or just starting your culinary adventure, these recipes will inspire you to embrace the goodness of kohlrabi and create dishes that tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMED KOHLRABI
This might look like potato salad, but it's actually kohlrabi cubes covered in a white, velvety sauce and accented with chives. Kohlrabi is one of my favorite vegetables. -Lorraine Foss, Puyallup, Washington
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place kohlrabi in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 6-8 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil. Stir in the salt, pepper and paprika. Gradually stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Drain kohlrabi and place in a serving bowl; add sauce and stir to coat. Sprinkle with chives and additional paprika.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 276mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
KOHLRABI WITH WHITE SAUCE
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.
Provided by Valerie S.
Categories Side Dish Vegetables
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 8.2 g, Cholesterol 17.7 mg, Fat 5.8 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 487.3 mg, Sugar 3.4 g
GERMAN KOHLRABI IN CREAM SAUCE
This is a classic and easy German kohlrabi recipe that our whole family loves. We eat it as a side to pretty much any meat or fish dish.
Provided by pit100
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Combine kohlrabi, salt, and sugar in a pot. Set aside until kohlrabi releases liquid, about 5 minutes.
- Cover pot and bring to a boil over medium heat. Shake pot from time to time, so nothing sticks to the bottom. Cook for about 4 minutes. Stir in cream and simmer another 30 seconds without allowing cream to boil.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 14.3 g, Cholesterol 40.8 mg, Fat 11.2 g, Fiber 7.2 g, Protein 4 g, SaturatedFat 6.9 g, Sodium 128.8 mg, Sugar 6.3 g
KOHLRABI IN LEMON-CREAM SAUCE
Kohlrabi tastes delicious when cooked in this simple lemony cream sauce. If you get your kohlrabi from the farmer's market, mix in the leaves in the end as well.
Provided by MichaR
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Bring cream to a boil in a medium pot. Add kohlrabi and reduce heat. Cover and simmer until kohlrabi is soft, about 20 minutes.
- Remove kohlrabi from sauce and place in a bowl; keep warm. Increase heat and cook sauce until thickened, about 5 minutes. Season with lemon zest, lemon juice, salt, pepper, and sugar. Stir in parsley. Add kohlrabi, mix to coat with sauce, and serve.
Nutrition Facts : Calories 355.3 calories, Carbohydrate 13.1 g, Cholesterol 122.3 mg, Fat 33.3 g, Fiber 6 g, Protein 4.8 g, SaturatedFat 20.6 g, Sodium 111.1 mg, Sugar 4.4 g
KOHLRABI SIDE DISH IN CREAMY SAUCE
Kohlrabi is often served in a creamy, white sauce in Germany as a side dish. It's simply made with kohlrabi, butter, flour, and spices.
Provided by Jennifer McGavin
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Cut away the peel, being sure to remove any woody or stringy parts , just under the surface. If the bulb is young, you will not have to cut as deep as if it is old. If your kohlrabi is fresh, save some of the inner, tender leaves for garnish. Note: The younger the kohlrabi is, the better. Older vegetables become woody and very pungent. If you do have a large one, you will not need as many, but you may have to remove more of the peel.
- Cut the bulb into thick slices with a large knife, then into strips or cubes, as you like.
- Heat the vegetable broth or salted water to boiling, then add the kohlrabi, reduce the heat and cook the vegetables until soft, 5 to 10 minutes. Drain, reserving broth, and set aside.
- Melt butter in a pan and stir in the flour. For a gluten-free sauce, use gluten-free flour, such as rice flour, brown rice flour or sorghum flour, all of which thicken just fine.
- Cook the flour in the butter over medium heat for several minutes, stirring constantly.
- Little by little add the saved broth or cooking water. Stir after each addition until smooth, then bring it back to bubbling. Add enough of the broth to make a velvety sauce, about 1 to 2 cups.
- Season to taste with freshly grated nutmeg and salt.
- Stir in the cooked kohlrabi and heat through.
- Chop the reserved leaves and some parsley and sprinkle on top of the vegetables for a little color and a nice presentation.
- Enjoy! Serve the kohlrabi with salt potatoes or rice and a pan-fried schnitzel or "Frikadellen" (seasoned hamburger patties) or a couple of fried eggs. Breaded, pan-fried fish fillets would also be good.
Nutrition Facts : Calories 135 kcal, Carbohydrate 16 g, Cholesterol 15 mg, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, Sodium 524 mg, Sugar 5 g, Fat 6 g, ServingSize 4 kohlrabi (4 servings), UnsaturatedFat 0 g
SWISS CHARD & KOHLRABI WITH LEMON SAUCE
Gordon Ramsay combines these two under-used vegetables to create a wonderful steamed side dish
Provided by Gordon Ramsay
Categories Lunch, Side dish, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Cut the white chard stems from green leaves in a V shape, slice diagonally into 5mm strips. Slit the leaves in half, roll 3-4 at a time like a cigar, thinly slice. Put in a bowl and scatter with a little lemon zest. Thinly slice kohlrabi and sprinkle with zest also.
- Boil the stock and lemon juice to reduce by half. Pour in a jug and mix in the chopped parsley. Cool, whisk in most of the oil.
- Put the rosemary, tarragon and coriander into a steaming pan with the garlic. Cover with water and bring to the boil. Fit basket on top. Sprinkle base with salt and pepper and lay in the kohlrabi. Scatter over white chard and season again. Top with the sprigs of parsley. Drizzle with oil, cover and steam, 5 mins. Remove parsley and scatter over the green chard, lifting up the white vegetables lightly with a large fork. Cover and steam for 3-4 more mins.
- Remove to a serving dish and pour over some sauce to serve. This tastes wonderful with grilled salmon or a chicken breast.
Nutrition Facts : Calories 255 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.93 milligram of sodium
Tips:
- To save time, use frozen kohlrabi cubes instead of fresh ones.
- If you don't have heavy cream, you can use milk and butter instead. Just melt 2 tablespoons of butter in a saucepan over medium heat, then whisk in 1 cup of milk. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
- To make the sauce even creamier, add 1/4 cup of grated Parmesan cheese.
- If you want a little bit of spice, add a pinch of cayenne pepper to the sauce.
- Garnish the dish with fresh parsley or chives before serving.
Conclusion:
This kohlrabi with white sauce is a delicious and easy side dish that can be served with a variety of main courses. The kohlrabi is tender and flavorful, and the white sauce is creamy and rich. This dish is sure to be a hit with your family and friends.
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