Kohlrabi With White Sauce Recipes

KOHLRABI WITH WHITE SAUCE

Kohlrabi with White Sauce image

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

Ingredients

4 medium (blank)s kohlrabi bulbs, peeled and cubed
½ teaspoon salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
3 tablespoons cream
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons white pepper
½ bunch fresh parsley, chopped

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

CREAMED KOHLRABI

Creamed Kohlrabi image

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

Ingredients

4 cups cubed peeled kohlrabi (about 6 medium)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
Dash paprika
1 large egg yolk, lightly beaten
Minced chives

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.

SWISS CHARD & KOHLRABI WITH LEMON SAUCE

Swiss chard & kohlrabi with lemon sauce image

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

Ingredients

1bunch Swiss chard (about 500g)
1 lemon , grated zest and squeezed juice
1 kohlrabi , peeled and halved
300ml vegetable stock
2 tbsp chopped fresh parsley
100ml olive oil
large sprigs fresh rosemary , tarragon, coriander and parsley
2-3 garlic cloves

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

MONIKA MAGEE'S OLD-FASHIONED KOHLRABI WITH CREAM SAUCE

Monika Magee's Old-Fashioned Kohlrabi With Cream Sauce image

Provided by Leslie Land

Categories weekday, side dish

Time 45m

Yield Six servings

Number Of Ingredients 8

Ingredients

12 to 14 2-inch kohlrabi (the big ones are fibrous), enough to make about 6 cups prepared
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/3 cup milk
3/4 cup half-and-half, not ultrapasteurized
1 egg yolk
1/4 teaspoon salt, or to taste
Several scrapes of fresh nutmeg

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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