Kohlrabi In Lemon Cream Sauce Recipes

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CREAMED KOHLRABI



Creamed Kohlrabi image

This might look like potato salad, but it's actually kohlrabi cubes covered in a white, velvety sauce and accented with chives. Kohlrabi is one of my favorite vegetables. -Lorraine Foss, Puyallup, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

4 cups cubed peeled kohlrabi (about 6 medium)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
Dash paprika
1 large egg yolk, lightly beaten
Minced chives

Steps:

  • Place kohlrabi in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 6-8 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil. Stir in the salt, pepper and paprika. Gradually stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Drain kohlrabi and place in a serving bowl; add sauce and stir to coat. Sprinkle with chives and additional paprika.

Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 276mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.

SWISS CHARD & KOHLRABI WITH LEMON SAUCE



Swiss chard & kohlrabi with lemon sauce image

Gordon Ramsay combines these two under-used vegetables to create a wonderful steamed side dish

Provided by Gordon Ramsay

Categories     Lunch, Side dish, Supper

Time 30m

Number Of Ingredients 8

1bunch Swiss chard (about 500g)
1 lemon , grated zest and squeezed juice
1 kohlrabi , peeled and halved
300ml vegetable stock
2 tbsp chopped fresh parsley
100ml olive oil
large sprigs fresh rosemary , tarragon, coriander and parsley
2-3 garlic cloves

Steps:

  • Cut the white chard stems from green leaves in a V shape, slice diagonally into 5mm strips. Slit the leaves in half, roll 3-4 at a time like a cigar, thinly slice. Put in a bowl and scatter with a little lemon zest. Thinly slice kohlrabi and sprinkle with zest also.
  • Boil the stock and lemon juice to reduce by half. Pour in a jug and mix in the chopped parsley. Cool, whisk in most of the oil.
  • Put the rosemary, tarragon and coriander into a steaming pan with the garlic. Cover with water and bring to the boil. Fit basket on top. Sprinkle base with salt and pepper and lay in the kohlrabi. Scatter over white chard and season again. Top with the sprigs of parsley. Drizzle with oil, cover and steam, 5 mins. Remove parsley and scatter over the green chard, lifting up the white vegetables lightly with a large fork. Cover and steam for 3-4 more mins.
  • Remove to a serving dish and pour over some sauce to serve. This tastes wonderful with grilled salmon or a chicken breast.

Nutrition Facts : Calories 255 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.93 milligram of sodium

GERMAN KOHLRABI IN CREAM SAUCE



German Kohlrabi in Cream Sauce image

This is a classic and easy German kohlrabi recipe that our whole family loves. We eat it as a side to pretty much any meat or fish dish.

Provided by pit100

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 4

2 kohlrabi, peeled and thinly sliced
1 pinch salt
½ teaspoon white sugar
¼ cup heavy whipping cream, or more to taste

Steps:

  • Combine kohlrabi, salt, and sugar in a pot. Set aside until kohlrabi releases liquid, about 5 minutes.
  • Cover pot and bring to a boil over medium heat. Shake pot from time to time, so nothing sticks to the bottom. Cook for about 4 minutes. Stir in cream and simmer another 30 seconds without allowing cream to boil.

Nutrition Facts : Calories 160.7 calories, Carbohydrate 14.3 g, Cholesterol 40.8 mg, Fat 11.2 g, Fiber 7.2 g, Protein 4 g, SaturatedFat 6.9 g, Sodium 128.8 mg, Sugar 6.3 g

MONIKA MAGEE'S OLD-FASHIONED KOHLRABI WITH CREAM SAUCE



Monika Magee's Old-Fashioned Kohlrabi With Cream Sauce image

Provided by Leslie Land

Categories     weekday, side dish

Time 45m

Yield Six servings

Number Of Ingredients 8

12 to 14 2-inch kohlrabi (the big ones are fibrous), enough to make about 6 cups prepared
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/3 cup milk
3/4 cup half-and-half, not ultrapasteurized
1 egg yolk
1/4 teaspoon salt, or to taste
Several scrapes of fresh nutmeg

Steps:

  • Peel the kohlrabi, slice into quarter-inch-thick slices, then cut the slices into matchsticks a quarter-inch broad. Set aside.
  • Make the sauce. Melt the butter in a small, heavy saucepan, stir in the flour and cook over very low heat, stirring often, for 15 minutes.
  • Add the milk in a thin stream, beating with a wire whisk. Raise the heat to low-medium, stir in the half-and-half and cook the sauce, stirring almost constantly, until it smoothly coats a spoon, about 10 minutes. Keep warm over very low heat, stirring from time to time.
  • Put the kohlrabi in a basket steamer over boiling water and cook for 8 to 10 minutes, or until just tender. It should be firm to the bite but not Chinese-crisp.
  • When the kohlrabi is almost done, beat the egg yolk in a heatproof bowl, beat in a bit of the warm sauce and then add the yolk mixture to the saucepan. Cook, stirring, until the sauce is very thick and hot, but do not let it boil.
  • Season the sauce with salt to taste and just enough nutmeg to give a toasty flavor without being too assertive. Remove the basket from the steamer and toss the contents gently until the surfaces are completely dry, then combine the kohlrabi with the sauce and serve at once.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 8 grams, Fiber 12 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 182 milligrams, Sugar 11 grams, TransFat 0 grams

KOHLRABI IN LEMON-CREAM SAUCE



Kohlrabi in Lemon-Cream Sauce image

Kohlrabi tastes delicious when cooked in this simple lemony cream sauce. If you get your kohlrabi from the farmer's market, mix in the leaves in the end as well.

Provided by MichaR

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 7

1 ½ cups heavy whipping cream, or as needed
3 kohlrabi, peeled and sliced, kohlrabi leaves reserved
2 teaspoons grated lemon zest, or to taste
1 tablespoon lemon juice, or to taste
salt and freshly ground black pepper to taste
1 pinch white sugar
1 bunch chopped fresh parsley

Steps:

  • Bring cream to a boil in a medium pot. Add kohlrabi and reduce heat. Cover and simmer until kohlrabi is soft, about 20 minutes.
  • Remove kohlrabi from sauce and place in a bowl; keep warm. Increase heat and cook sauce until thickened, about 5 minutes. Season with lemon zest, lemon juice, salt, pepper, and sugar. Stir in parsley. Add kohlrabi, mix to coat with sauce, and serve.

Nutrition Facts : Calories 355.3 calories, Carbohydrate 13.1 g, Cholesterol 122.3 mg, Fat 33.3 g, Fiber 6 g, Protein 4.8 g, SaturatedFat 20.6 g, Sodium 111.1 mg, Sugar 4.4 g

KOHLRABI SIDE DISH IN CREAMY SAUCE



Kohlrabi Side Dish in Creamy Sauce image

Kohlrabi is often served in a creamy, white sauce in Germany as a side dish. It's simply made with kohlrabi, butter, flour, and spices.

Provided by Jennifer McGavin

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 7

3 to 4 fresh kohlrabi
2 cups broth or salted water
1 1/2 tablespoons butter
2 tablespoons flour
Freshly grated nutmeg to taste
Salt to taste
Garnish: parsley

Steps:

  • Gather the ingredients.
  • Cut away the peel, being sure to remove any woody or stringy parts , just under the surface. If the bulb is young, you will not have to cut as deep as if it is old. If your kohlrabi is fresh, save some of the inner, tender leaves for garnish. Note: The younger the kohlrabi is, the better. Older vegetables become woody and very pungent. If you do have a large one, you will not need as many, but you may have to remove more of the peel.
  • Cut the bulb into thick slices with a large knife, then into strips or cubes, as you like.
  • Heat the vegetable broth or salted water to boiling, then add the kohlrabi, reduce the heat and cook the vegetables until soft, 5 to 10 minutes. Drain, reserving broth, and set aside.
  • Melt butter in a pan and stir in the flour. For a gluten-free sauce, use gluten-free flour, such as rice flour, brown rice flour or sorghum flour, all of which thicken just fine.
  • Cook the flour in the butter over medium heat for several minutes, stirring constantly.
  • Little by little add the saved broth or cooking water. Stir after each addition until smooth, then bring it back to bubbling. Add enough of the broth to make a velvety sauce, about 1 to 2 cups.
  • Season to taste with freshly grated nutmeg and salt.
  • Stir in the cooked kohlrabi and heat through.
  • Chop the reserved leaves and some parsley and sprinkle on top of the vegetables for a little color and a nice presentation.
  • Enjoy! Serve the kohlrabi with salt potatoes or rice and a pan-fried schnitzel or "Frikadellen" (seasoned hamburger patties) or a couple of fried eggs. Breaded, pan-fried fish fillets would also be good.

Nutrition Facts : Calories 135 kcal, Carbohydrate 16 g, Cholesterol 15 mg, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, Sodium 524 mg, Sugar 5 g, Fat 6 g, ServingSize 4 kohlrabi (4 servings), UnsaturatedFat 0 g

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