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German Kohlrabi in Cream Sauce

Kohlrabi is a funny-looking vegetable, but this popular European veggie is delicious! My German oma always used to make kohlrabi like this, and it is so good! Imagine a thick, rich, creamy sauce smothered over sweet and nutty kohlrabi – it’s a match made in heaven, and this recipe is so easy to master!

Kohlrabi in Cream Sauce on a  black plate.

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Also called creamed kohlrabi, this is a lovely mild flavored dish. The cream sauce really pairs nicely with the unique flavor of the kohlrabi, and it’s easy to make. I grew up eating this dish, so to me, this tastes like home. I hope you love it as much as I do!

What is Kohlrabi?

Several kohlrabi on a counter with a knife in the front.
Photo credit: Depositphotos.

If you’re not familiar with kohlrabi, you’re in for a real treat. Native to northern Europe, it’s part of the cabbage family and has a sweet, mildly peppery taste similar to a radish or broccoli stem. But it transforms into something extraordinary when simmered till tender and slathered in our homemade cream sauce. It’s like comfort food with a healthy twist – a harmony of textures and flavors that you’ll find utterly irresistible.

WHAT YOU’LL LOVE ABOUT German Creamed Kohlrabi


  • It’s easy to prepare and goes so well with many dishes.
  • Kohlrabi are very nutritious, but the cream sauce makes this dish taste decadent.
  • This dish is ready in about 15 minutes, so it’s quick to cook.

Ingredients

  • Kohlrabi: Look for firm, fist-sized heavy bulbs with unblemished skin. If you can’t find kohlrabi, turnips make a good substitute.
  • Salted butter: The butter adds richness to the sauce. For a healthier option, you can use olive oil.
  • All-purpose flour: This thickens the sauce.
  • Milk: The milk adds creaminess to the sauce. If you’re lactose-intolerant or vegan, any unsweetened non-dairy milk will do.
  • Garlic powder: This infuses the sauce with a hint of garlicky goodness. Fresh garlic will overpower the sauce, so use just a wee bit of garlic powder.
  • Salt and pepper to taste: Don’t skimp on these! They enhance the other flavors.
  • Nutmeg: You can add a sprinkle of nutmeg if you like.
Labeled ingredients to make Creamed Kohlrabi.

How to prepare a Kohlrabi

You might be wondering how to tackle this alien-looking vegetable. Fear not! It’s simpler than it looks, and no matter if you have green or purple kohlrabi, you prep them the same. Start by trimming off the stems and leaves (save them for another use; they’re edible and tasty!). Then use a sturdy vegetable peeler or a sharp knife to peel off the tough outer skin. Now, it’s ready to be diced and simmered to perfection. Watch for woody parts – larger kohlrabi tend to get woody and coarse feeling, and those bits aren’t good to eat.

How To Make The Best German Kohlrabi

The hardest part of making this dish is making the cream sauce! If you can handle that, then this dish is a breeze.

  1. Peel and dice the kohlrabi.
  2. Simmer the kohlrabi in salted water until it becomes tender but not mushy, then drain it and set it aside.
  3. Melt two tablespoons of salted butter in the same pot, then add the flour to the melted butter, cooking for a minute to remove the raw flour taste.
  4. Turn off the heat.
  5. Gradually whisk in one cup of milk until the mixture becomes smooth.
  6. Turn the heat back to low and continue to whisk until the sauce thickens and starts bubbling. Simmer the sauce while whisking for 2 minutes. The sauce should be thick and smooth.
  7. Add the garlic powder and season with salt and pepper to taste.
  8. Add the cooked kohlrabi into the cream sauce and stir until the kohlrabi pieces are well-coated with the sauce.
  9. Serve and enjoy!
Finished German Kohlrabi in a black bowl.
Serve!

Chef Jenn’s Tips

  • Dice the kohlrabi the same size so they cook at the same speed.
  • 1/2 inch diced kohlrabi will just take 3-4 minutes to cook at a simmer.
  • If your cream sauce is too thick, add a few spoonfuls of milk until it reaches your desired consistency.
  • You can prepare this dish and chill it beforehand, then just heat it before serving.
  • This dish is easy to double if you need to feed a larger group.

Recommended

Make It A Meal

This dish is pretty versatile when it comes to pairings. Try it alongside a grilled steak or roasted chicken. It also pairs beautifully with fish or smoked pork loin. If you want to keep things vegetarian, serve it with a hearty grain salad or a pile of sautéed greens. Trust me, once you’ve tasted it, you’ll be brainstorming all sorts of delicious ways to incorporate this dish into your meals!

Storage

Store any leftover creamed kohlrabi in an airtight container in the fridge for 3-4 days. This dish won’t freeze; it is best eaten fresh.

Step By Step Process

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Kohlrabi in Cream Sauce on a black plate.
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5 from 53 votes

German Kohlrabi in Cream Sauce

Packed with nutrition but with a rich creamy sauce that makes this dish feel decadent, this is an old recipe and one that's traditional in Western Europe. So good and so easy, if you love veggies, then you'll flip over this dish!
Course Side Dish
Cuisine European
Keyword creamed kohlrabi, german kohlrabi, kohlrabi
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 132kcal
Author Chef Jenn

Ingredients

  • 1 pound kohlrabi
  • 2 tablespoons salted butter
  • 2 tablespoons all purpose flour
  • 1 cup milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and pepper to taste

Instructions

  • Peel and dice the kohlrabi.
  • Simmer the kohlrabi in salted water until it becomes tender but not mushy, then drain it and set it aside.
  • Melt two tablespoons of salted butter in the same pot, then add the flour to the melted butter, cooking for a minute to remove the raw flour taste.
  • Turn off the heat, then gradually whisk in one cup of milk until the mixture becomes smooth.
  • Turn the heat back to low and continue to whisk until the sauce thickens and starts bubbling. Simmer the sauce while whisking for 2 minutes. The sauce should be thick and smooth.
  • Add the garlic powder and season with salt and pepper to taste.
  • Add the cooked kohlrabi into the cream sauce and stir until the kohlrabi pieces are well-coated with the sauce.
  • Serve and enjoy!

Notes

Chef Jenn’s Tips

    • Dice the kohlrabi the same size so they cook at the same speed.
    • 1/2 inch diced kohlrabi will just take 3-4 minutes to cook at a simmer.
    • If your cream sauce is too thick, add a few spoonfuls of milk until it reaches your desired consistency.
    • You can prepare this dish and chill it beforehand, then just heat it before serving.
    • This dish is easy to double if you need to feed a larger group.

Nutrition

Serving: 0.5cups | Calories: 132kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 91mg | Potassium: 496mg | Fiber: 4g | Sugar: 6g | Vitamin A: 315IU | Vitamin C: 70mg | Calcium: 105mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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7 thoughts on “German Kohlrabi in Cream Sauce”

  1. 5 stars
    Kohlrabi is one of my fave summer veggies that I used to pick from the garden when I was a kid. This recipe is sooo delicious with that creamy sauce! Will definitely be making again!

    Reply
  2. 5 stars
    I love how quick, easy and delicious this was! We served it with a steak and it was so great! The cream sauce is such a treat! Thank you!

    Reply
  3. 5 stars
    I found some kohlrabi at a German grocery store in the city and had to try this recipe. The combination of flavors is exceptional!

    Reply
  4. 5 stars
    I can see why you grew up loving kohlrabi! This was my first time making it, but I love German food and have been experimenting with it more. The sauce added such a wonderful decadence to it. With Oktoberfest just a couple months away, I’ll have to save this and make it again.

    Reply
5 from 53 votes (47 ratings without comment)

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