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!
Servings: 4 servings
Calories: 132kcal
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