Rating: 4 stars 3.7
34 Ratings
  • 5 star values: 12
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3

When I was a nanny in Germany, this traditional kohlrabi recipe was one I'd often make for the family. Tender kohlrabi cubes drenched in a creamy white sauce with a hint of nutmeg is a simple, mild, but flavorful side dish. Try this sauce over baked or fried potatoes, too.

Recipe Summary

15 mins
25 mins
40 mins


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup cooking water. Place kohlrabi in a bowl and cover.

  • Place butter into the same saucepan and melt over medium heat. Whisk in flour and stir until mixture becomes paste-like and golden brown. Gradually whisk milk and reserved 1 cup cooking water into flour mixture, stirring until thick and smooth.

  • Stir in cream, white pepper, 1 teaspoon salt, and nutmeg. Mix in parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in kohlrabi, tossing to coat evenly with sauce.

Nutrition Facts

91 calories; protein 2.7g; carbohydrates 8.2g; fat 5.8g; cholesterol 17.7mg; sodium 487.3mg. Full Nutrition