Sometimes referred to as German turnips, kohlrabi comes from the Brassica family, which includes broccoli, cauliflower, kale, collard greens, and Brussels sprouts. It’s a cool-weather crop that’s at its best from early fall through spring. Try this recipe for a simple side dish; or go all out with stuffed kohlrabi that makes a complete supper.
Sauteed Kohlrabi with Onions and Cream
- Cubes of peeled kohlrabi
- Thinly sliced onion
- Unsalted butter
- Finely shredded kohlrabi leaves
- Heavy cream
- Salt and pepper
- Grated nutmeg
- Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce.
- Season with salt, pepper, and nutmeg. Serve with chicken, pork chops, or steak.
Cook’s Notes: To store fresh kohlrabi, cut off leaves, wrap them in a damp paper towel, and place in a plastic bag. Leaves can be refrigerated for three to four days; the bulb for several weeks.
Hungarian Stuffed Kohlrabi
- 6 medium kohlrabi
- 1 large onion, finely chopped
- 1 1/2 tablespoons butter
- 1 pound ground meat, uncooked, or ground leftover cooked beef, veal, pork or lamb
- 2 large eggs
- 1 clove garlic, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 cups broth of choice
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Parboil kohlrabi for 20 minutes. Cool until they can be handled. Peel away the tough, outer skin. Cut a bit off the root end so they will stand straight. Cut off the tops and reserve, and scoop out the flesh of the bulbs, leaving at least a 1/4-inch wall, and chop it finely.
- In a medium skillet, sauté onions and chopped, scooped-out kohlrabi in 1 1/2 tablespoons butter until tender. Transfer to a large bowl, and combine with 1 pound meat of choice, 2 large eggs, 1 finely chopped garlic clove, and salt and pepper to taste.
- Heat oven to 350 F. Coat a casserole dish with cooking spray.
- Fill hollowed-out kohlrabi with meat mixture, place in dish, and place kohlrabi tops on. Pour the 1 1/2 cups broth of choice over the kohlrabi. Bake 40 to 50 minutes or until tender. Remove kohlrabi to a serving platter and keep warm. Skim fat off pan juices.
- Fork blend 1 cup sour cream with 2 tablespoons all-purpose flour. Temper with a few ladles of hot pan juices, whisking constantly. Pour tempered sour cream into pan juices and cook until thickened. Adjust seasonings, if necessary.
- Serve stuffed kohlrabi with sauce on the side or ladled over. Makes 4-6 servings.
Check our recipe archive for more yummy recipes with kohlrabi.