Creamed Kohlrabi Rahmkohlrabi Recipes

KOHLRABI IN LEMON-CREAM SAUCE

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.

CREAMED KOHLRABI

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.

CREAM OF KOHLRABI SOUP

Steps:

• Heat oil in a pot over medium heat. Add onion and cook until just soft, 3 to 5 minutes. Add garlic and celery and cook another 2 minutes. Stir in kohlrabi and bay leaf and cook for 4 minutes. Slowly add water and milk and stir to combine. Mix in chicken bouillon granules.
• Bring soup to a boil over medium heat, stirring frequently to prevent milk from frothing too much. Reduce heat and partially cover pot. Simmer until kohlrabi is very soft, about 30 minutes. Remove soup from heat; remove and discard bay leaf.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Season with additional salt and pepper to taste.
• Return soup to stove and heat until hot.

CREAMED KOHLRABI (RAHMKOHLRABI)

Steps:

• Peel the kohlrabi and cut into fine slices. In a pot, heat up the kohlrabi slices, heavy cream, a dash of sugar, and salt and pepper to taste.
• After about 8-10 minutes, add the butter flakes and simmer covered for 7-8 minutes.

GERMAN KOHLRABI IN CREAM SAUCE

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.

MONIKA MAGEE'S OLD-FASHIONED KOHLRABI WITH CREAM SAUCE

Steps:

• Peel the kohlrabi, slice into quarter-inch-thick slices, then cut the slices into matchsticks a quarter-inch broad. Set aside.
• Make the sauce. Melt the butter in a small, heavy saucepan, stir in the flour and cook over very low heat, stirring often, for 15 minutes.
• Add the milk in a thin stream, beating with a wire whisk. Raise the heat to low-medium, stir in the half-and-half and cook the sauce, stirring almost constantly, until it smoothly coats a spoon, about 10 minutes. Keep warm over very low heat, stirring from time to time.
• Put the kohlrabi in a basket steamer over boiling water and cook for 8 to 10 minutes, or until just tender. It should be firm to the bite but not Chinese-crisp.
• When the kohlrabi is almost done, beat the egg yolk in a heatproof bowl, beat in a bit of the warm sauce and then add the yolk mixture to the saucepan. Cook, stirring, until the sauce is very thick and hot, but do not let it boil.
• Season the sauce with salt to taste and just enough nutmeg to give a toasty flavor without being too assertive. Remove the basket from the steamer and toss the contents gently until the surfaces are completely dry, then combine the kohlrabi with the sauce and serve at once.

SAUTEED KOHLRABI WITH ONIONS AND CREAM

Steps:

• Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Serve with chicken, pork chops, or steak.