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.
KOHLRABI WITH WHITE SAUCE
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
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
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
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
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
GERMAN-STYLE STUFFED KOHLRABI
Steps:
- Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright, scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop it fine (there will be about 2 3/4 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender, drain them well, and chop them fine (there will be about 2 cups).
- In a large skillet cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, the rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste and combine the mixture well. Divide the mixture among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large enough to hold them in one layer. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm.
- In a small saucepan cook the flour in the remaining 2 tablespoons butter over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. Return the stuffed shells to the baking dish and garnish them with the additional parsley.
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- Place the kohlrabi bulb on a cutting board and slice off the top and bottom, removing the small woody part at the bottom of the kohlrabi bulb as well. Peel the skin with a knife or vegetable peeler the way you would peel an apple. Discard the skin. Cut the kohlrabi bulb and the stems into cubes.
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- Remove top leaves from the kohlrabi and peel. Boil the bulbs until tender, about 15 minutes, then drain (save the liquid) and cool.
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