How to cook a Kohlrabi (German-Style)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthy fats and is often more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs provide flavor without the cost of fresh.

lemon juice

🥗Healthier: vinegar

💰Cheaper: citric acid

Vinegar can add acidity at a lower cost.

Cut kohlrabi into halves and remove its skin using a knife or a potato peeler.

Cut the German turnip into thin slices (using a salad slicer).

Pour 1l of water into a suitable pot. Bring the water to a boil and lower the heat to medium. Thereafter, add in kohlrabi slices and salt.

Cook turnip cabbage for about 25 minutes, or until kohlrabi slices turn soft.

Sieve the broth into a suitable container and transfer the kohlrabi into a bowl.

Make a white roux. In a pot, melt butter. Add in all-purpose flour and mix the mixture using a whisk.

Under constant stirring, add in a small portion of broth to the roux. Once the broth is completely blended into the mixture. Add another portion of broth into the pot. Continue the process until no lumps are to be seen, and the sauce has a smooth and thick consistency.

Thereafter, add in heavy cream, parsley and seasoning (ground nutmeg and salt) to add flavours to the white sauce.

Pour the white sauce over the kohlrabi and serve!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens