Kohlrabi is a vegetable part of the cabbage family, that I do not believe gets much attention. It may be that we don’t see it that often used in recipes. I’m not sure but it is part of my German heritage and I have a soft spot for it. It has a sweet taste and can be eaten raw or cooked.
I make it in two ways – one takes a bit more work and has a sauce, the other is simply cooked and served. Either way, it’s delicious and I think it will surprise you what a nice taste it has. Even the girls like it!
Serve alongside any dish that you might use carrots or broccoli.
Two Recipes for Kohlrabi
Take three medium sized kohlrabi and peel off the outer layer with a knife or vegetable peeler. If the vegetable is young and the leaves are tender, you can cut off the leaves and use them as well. Unless I’ve picked the kohlrabi from my own garden, I most often do not. Once the kohlrabi is peeled, slice it thinly about 1/2 – 1/4 centimetres.
Version I – Without Sauce
3 peeled kohlrabi
2 tablespoon butter
1/4 cup water
1/2 tsp grated nutmeg
1/4 cup fresh finely chopped parsley
Gently heat a saucepan or frying pan, add the butter and add the peeled kohlrabi and sauté for a few minutes until the kohlrabi is covered in butter. Add the water and cover for about 5-8 minutes or until the kohlrabi is tender when pierced with a fork. Remove from the heat, add the parsley and nutmeg and serve.
Version II – With White Sauce (my mother’s version)
Take three peeled kohlrabi and place in a medium saucepan. Fill 1/4 of the pot with cold water. Bring to a gentle boil and cook, covered until the kohlrabi is fork tender about 5-8 minutes. Drain the water from the vegetable into a measuring cup or bowl and reserve. In another saucepan, melt 4 tablespoons butter and then add 3 tablespoons flour stirring all along with a wooden spoon or whisk. Stir the flour into the butter until it is well combined and on low heat “cook” the flour for 1 to 2 minutes. Then slowly in a steady stream, add in the reserved kohlrabi water stirring the flour mixture all the while to prevent any lumps.
When you have the consistency that you want which is a thicken kohlrabi water, stir, and heat gently for 5 minutes until you have a velvety white sauce. Add the kohlrabi back into the mixture, heat through and add 1/2 tsp grated nutmeg and 1/4 cup fresh finely chopped parsley and serve. This vegetable is a lovely backdrop to lemon salt!