German Kohlrabi in Cream Sauce Recipe is one of those dishes that sneaks up on you with how good it tastes. It’s simple, comforting, and just the right amount of creamy without being too heavy. If you’ve ever been curious about what to do with kohlrabi beyond the usual roast or salad, this recipe might just become your new favorite.
Why You Should Try German Kohlrabi in Cream Sauce Recipe
Kohlrabi doesn’t get nearly enough credit. It’s crunchy, mildly sweet, and has this subtle cabbage-like flavor that pairs beautifully with creamy sauces. This recipe highlights the vegetable’s best qualities while keeping things straightforward. Plus, if you’re looking to impress without slaving over the stove, this one fits the bill perfectly.
Variations I’ve Tried
I’ve played around with this recipe quite a bit over the years. Sometimes I add a pinch of nutmeg to the cream sauce for a little warmth. Other times, I toss in some fresh dill or chives, which gives it a nice herbal kick. For a bit of texture, toasted breadcrumbs sprinkled on top work wonders. And if you want to make it a bit heartier, a handful of cooked bacon bits never hurt anyone.
Ingredients You’ll Need
- 2 medium kohlrabi bulbs, peeled and cut into cubes
- 1 cup heavy cream
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh parsley or dill for garnish (optional)
How I Make German Kohlrabi in Cream Sauce
- Start by boiling the kohlrabi cubes in salted water until they’re tender but not mushy—about 10 minutes. Drain and set aside.
- In a skillet, melt the butter over medium heat. Add the onion and garlic, cooking until they’re soft and fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Let it thicken slightly while stirring occasionally.
- Add the cooked kohlrabi to the sauce, stirring to coat all the pieces evenly. Season with salt and pepper.
- Let everything cook together for a couple more minutes so the flavors meld.
Serving Ideas for German Kohlrabi in Cream Sauce
This dish works great as a side for roasted meats like pork or chicken. It also pairs nicely with a simple green salad for a lighter meal. If you’re feeling adventurous, serve it alongside some boiled potatoes or crusty bread to soak up all that creamy goodness. Ever tried it with a fried egg on top? Game changer.
Holly’s Pro Tips for German Kohlrabi in Cream Sauce
- Don’t overcook the kohlrabi; you want it tender but still a bit firm to keep that satisfying bite.
- Use fresh cream rather than milk for a richer texture.
- If you want a thicker sauce, stir in a teaspoon of flour or cornstarch before adding the cream.
- Give the sauce a quick taste before serving and adjust the seasoning—sometimes it needs just a pinch more salt to shine.
Leftovers
Leftovers reheat well in a pan over low heat. Add a splash of cream or milk to loosen the sauce if it thickens too much. Kohlrabi in cream sauce also freezes okay, but the texture might change slightly, so I recommend eating it fresh when possible.
Common Mistakes to Avoid
- Boiling the kohlrabi too long can turn it mushy and bland. Keep an eye on it.
- Skipping the seasoning step is a no-go. Cream sauces can taste flat without enough salt and pepper.
- Using low-fat cream or milk results in a watery sauce that lacks that luscious mouthfeel.
Nutrition Facts (per serving)
- Calories: 220 kcal
- Carbohydrates: 15 g
- Protein: 4 g
- Fat: 17 g
- Fiber: 4 g
- Sugar: 6 g
There you have it—a simple, tasty way to enjoy German kohlrabi in cream sauce that’s easy enough for weeknights but special enough to share. Give it a shot and see how this underrated veggie can surprise you!
German Kohlrabi in Cream Sauce
Ingredients
Instructions
- Cook the kohlrabi in boiling salted water until tender, about 10-15 minutes.
- Drain the kohlrabi and set aside.
- In a saucepan, melt the butter over medium heat.
- Add vegetable broth and heavy cream, stirring until warmed through.
- Season with salt and white pepper.
- Add the cooked kohlrabi to the sauce and gently simmer for 5 minutes.
- Garnish with fresh parsley before serving.