Deluxe KOHLRABI

Epicurean Exploits - Food and Recipes
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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

  1. 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.

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  1. Slice each halve with a mandolin in 2mm slices

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  1. Add to a pot and add 1 tsp of sugar, salt and combine. Add lid or clingfilm and let it rest for 60min. or even longer.

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  1. 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.

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  1. Add the heavy cream and a lid. Let it cook on low heat for around 15min. Optional you can also add chopped leaves after 10min.

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  1. Now you have a delicious vegetable incl. sauce. Great with any kind of meat or fish.

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3 Likes
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Always appreciate Kohlrabi ideas. My grandmother grew it, and we now get it in our CSA share several times each summer.

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I make it similarly, but add thinly sliced sweet potato for the color variation. It’s tasty too.

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Thanks, @Martin_Zwick and also @Milton_Hudson ! I will be trying this.

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5

This is one of the dishes which could persuade me to be a veggie.

It reminds on a dish at NOMA in 2011 before René Redzepi went famous. I had Jerusalem Artichoke with hazelnut. Stunning! The first time in my life that I thought I don’t need meat anymore.

Last but not least I got a marriage proposal for this dish yesterday. :joy:

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6

Martin - ever tried adding in a little cheese to this? I can’t decide if it would work or not.

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No way……David.

I am a purist! Such a sublime flavor I would never ruin with cheese.

You could use cheese for pointed cabbage „Spitzkohl“, brussels sprout, potatoes, sweet potatoes etc.

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Wow, I would never use cheese with sweet potato!

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Me either until…
Ina made twice baked sweet potatoes and used taleggio. It works really well.

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Well my wife hates taleggio, so not doing that!:grinning_face:

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I love Taleggio, also great on white Pizza.

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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…

13

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.

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14

wonder why it is so good hahah

1 Like