Kohlrabi Rezepte
A simple creamy kohlrabi recipe made with tender sliced kohlrabi, onion, garlic, vegetable broth, cream, lemon, and fresh herbs. This cozy vegetable dish is perfect as a side or light vegetarian meal.
Ingredients
- * 3 medium kohlrabi bulbs peeled and sliced
- * 1 small onion finely chopped
- * 2 garlic cloves minced
- * 1 tablespoon butter
- * 1 tablespoon olive oil
- * 1/2 cup vegetable broth
- * 1/2 cup heavy cream
- * 1 tablespoon lemon juice
- * 2 tablespoons fresh parsley chopped
- * 1/2 teaspoon salt
- * 1/4 teaspoon black pepper
- * 1/8 teaspoon ground nutmeg optional
Instructions
- Peel the kohlrabi and cut it into thin slices, small sticks, or cubes.
- Heat the butter and olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for 3 to 4 minutes, until soft.
- Add the minced garlic and cook for 30 seconds, stirring often.
- Add the sliced kohlrabi to the skillet.
- Season with salt, black pepper, and nutmeg if using.
- Pour in the vegetable broth and stir well.
- Cover the skillet and simmer for 12 to 15 minutes, or until the kohlrabi is tender.
- Remove the lid and stir in the heavy cream.
- Simmer uncovered for 3 to 5 minutes, until the sauce thickens slightly.
- Stir in the lemon juice and fresh parsley.
- Taste and adjust the seasoning if needed.
- Serve warm as a side dish or light vegetarian meal.
Notes
* Ingredient swaps: Use half-and-half or milk instead of heavy cream for a lighter version.
* Cooking tips: Cut the kohlrabi into even pieces so it cooks at the same speed.
* Storage tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
* Make-ahead tips: Peel and slice the kohlrabi up to 1 day ahead and store it covered in the refrigerator.
* Important texture or flavor notes: Do not overcook the kohlrabi; it should be tender but not mushy.
* Freezing tip: This recipe is not ideal for freezing because the creamy sauce may separate after thawing. ## Nutrition Nutrition information is estimated per serving. * Calories: 165
* Protein: 4g
* Carbohydrates: 15g
* Fat: 11g
* Saturated Fat: 5g
* Fiber: 6g
* Sugar: 6g
* Sodium: 420mg
* Cooking tips: Cut the kohlrabi into even pieces so it cooks at the same speed.
* Storage tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
* Make-ahead tips: Peel and slice the kohlrabi up to 1 day ahead and store it covered in the refrigerator.
* Important texture or flavor notes: Do not overcook the kohlrabi; it should be tender but not mushy.
* Freezing tip: This recipe is not ideal for freezing because the creamy sauce may separate after thawing. ## Nutrition Nutrition information is estimated per serving. * Calories: 165
* Protein: 4g
* Carbohydrates: 15g
* Fat: 11g
* Saturated Fat: 5g
* Fiber: 6g
* Sugar: 6g
* Sodium: 420mg