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
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.
CREAMED KOHLRABI (RAHMKOHLRABI)
Kohlrabi, also known as German turnip or turnip cabbage, is a favorite in German cuisine. This vegetable is very similar to brussel sprouts and broccoli, and its leaves compare to kale or collard greens.
Provided by Claire
Categories Side Dish
Number Of Ingredients 5
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.
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
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.
CREAMY KOHLRABI SOUP
This is a simple but hearty dish. It's similar to cream of broccoli soup only much better! My husband loves this soup so much he planted kohlrabi in our garden; it looks like a small green turnip. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter. Serve with your favorite bread.
Provided by TiKiWaHiNe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes.
- Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 33.3 g, Cholesterol 27.5 mg, Fat 9.6 g, Fiber 3.2 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 416.7 mg, Sugar 15 g
SAUTEED KOHLRABI WITH ONIONS AND CREAM
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
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.
MONIKA MAGEE'S OLD-FASHIONED KOHLRABI WITH CREAM SAUCE
Provided by Leslie Land
Categories weekday, side dish
Time 45m
Yield Six servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 8 grams, Fiber 12 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 182 milligrams, Sugar 11 grams, TransFat 0 grams
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