Kohlrabi in Cream Sauce — the Vegetable Children Eat, in 25 Minutes
Yvonne Ammann VegetarianPeel the kohlrabi, cut into finger-thick batons, simmer covered in a little stock for 10 minutes. Add cream, reduce 3 minutes, season with nutmeg, salt and pepper. The tender heart leaves finely chopped on top — they taste like mild cabbage and are the best part.
Kohlrabi is the vegetable you always see at Migros and Coop and rarely buy, because nobody quite knows what to do with it. The answer is simple: simmer and bind with cream. It turns mild and slightly sweet, and it is one of the few vegetables children eat without argument. Swiss-grown from May to October, and almost always cheap.
Ingredients
- 3 pieces Kohlrabi (with leaves, about 800 g)
- 1 tbsp Butter
- 1 piece Shallot
- 1½ dl Vegetable stock
- 1½ dl Double cream
- 1 tsp Cornflour (optional)
- Nutmeg
- ½ tsp Salt
- Pepper
- 1 tsp Lemon juice
Method
- 1
Prepare the kohlrabi
Set the small tender heart leaves aside, remove the large leaves and stalks. Peel the kohlrabi thickly — the skin is woody — and cut into finger-thick batons or slices.
- 2
Sweat
Finely chop the shallot and soften in the butter. Add the kohlrabi and sweat 2 minutes.
- 3
Simmer
Pour in the stock, cover and simmer over medium heat for 10 minutes until the kohlrabi is tender but still has bite. Test with a knife.
- 4
Reduce with cream
Add the cream and reduce uncovered for 3 minutes until the sauce thickens slightly. Too thin? Stir the cornflour into a little cold water and mix in.
- 5
Season
Season with nutmeg, salt, pepper and lemon juice. Finely chop the heart leaves and scatter over. With boiled potatoes, rice or as a side for meat.
Tips
- Buy kohlrabi with fresh green leaves — that shows it is young. Old, large kohlrabi turn woody and taste of nothing.
- As a main: with 200 g diced ham or fried mushrooms in the sauce and boiled potatoes. Or baked under cheese in a gratin dish.
- Raw in batons, kohlrabi is the best snack — sweetish, crunchy, like a mild radish. Children often prefer it raw to cooked.
What can I substitute?
Crème fraîche gives a slight tang and thickens at once. Single cream is lighter — then use the cornflour.
The same cream sauce suits all of them. Carrots need 12 minutes, fennel 8, shredded cabbage 10.
The vegan version. Oat cream thickens a little less — add the cornflour.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Do you have to peel kohlrabi?
Yes, and thickly. Just under the skin is a fibrous layer that stays hard when cooked. Peel with a knife rather than a vegetable peeler — the peeler takes off too little.
Can you eat kohlrabi leaves?
Yes, the small heart leaves are the most aromatic part of the whole vegetable. Finely chopped over the finished dish or into the sauce. The large leaves are tougher — wilt like spinach or discard.
How long does kohlrabi take to cook?
Batons simmer 10 minutes, slices 8, cubes 12. It should be tender but still have bite — overcooked, it turns watery. Test with a knife, not the clock.
When is kohlrabi in season?
Swiss-grown from May to October, with the tenderest bulbs in June. In winter it comes from Italy and is larger and woodier — then choose small bulbs.
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