Kohlrabi also known as German turnip, is a vegetable from the same family as broccoli, cauliflower, kale, Brussels sprouts and cabbage.
I already published this recipe several times, but I made it yesterday and it was again unbelievable good. Shame on me, the last time I made it was 2 years ago.
Ingredients
2 German turnips/Kohlrabi bulbs
200-250g heavy cream
20-30g butter
2 tsp sugar
salt
Preparation
Remove the leaves. Optional you can chopp 1- 2 leaves and add it to the dish later. Chopp a slice from both ends. Now peel them with a vegetable slicer. And cut in halve.
Throw away the liquid which is on the bottom of the pot. Heat the butter on medium heat and add the Kohlrabi slices and cook for 2-3min on medium heat. Now add 1 tsp of sugar and optional salt.
I guess it looks like a gratin, which often involves cheese. But you used heavy cream, which is not that far off from cheese anyway.
Either way, glad you’re enjoying the kohlrabi. My German wife also loves it, but I rarely cook it. Peak season is summer (spring through fall) when there are so many other delicious vegetable options! I guess winter makes things look different…
Here in Germany, I have Kohlrabi available every day in my organic shop. I cook Kohlrabi only in autumn/winter, as we are a mediterranen household.
It seems it is the combination of sugar&cream which brings the delight. Also for peas&carrots sugar is helpful and also for a tomato sauce based on canned San Marzano tomatoes.
We eat a lot of kohlrabi grated raw and dressed with a combo of lime juice and oil that’s had mustard seeds and curry leaves bloomed in it. (If anyone has the great cookbook Power Vegetables, it’s the grated carrot/daikon salad with kohlrabi swapped in.) At least here in temperate Oregon it’s often a cool-weather crop and like most brassicas has nice sweetness in milder weather.
