Sauteed Kohlrabi With Onions And Cream Recipes

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SAUTEED KOHLRABI WITH ONIONS AND CREAM



Sauteed Kohlrabi with Onions and Cream image

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7

Cubes of peeled kohlrabi
Thinly sliced white onion
Unsalted butter
Finely shredded kohlrabi leaves
Heavy cream
Salt and pepper
Grated nutmeg

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.

GERMAN KOHLRABI IN CREAM SAUCE



German Kohlrabi in Cream Sauce image

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

2 kohlrabi, peeled and thinly sliced
1 pinch salt
½ teaspoon white sugar
¼ cup heavy whipping cream, or more to taste

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

SAUTEED KOHLRABI



Sauteed Kohlrabi image

Provided by Marian Burros

Categories     quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

2 pounds kohlrabi
1/4 cup butter
Salt to taste
Nutmeg

Steps:

  • Trim the stalks from the kohlrabi, slice off the bottom and peel the bulbs. Slice less than 1/4 inch thick.
  • Cook in boiling (salted, if desired) water in covered pot for about 10 minutes, until firm but tender. Drain and dry on paper towel.
  • Heat butter in skillet and saute slices of kohlrabi in butter until golden brown on both sides, sprinkling with nutmeg.

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