If you can get a hold of kohlrabi at your local grocery store, you have to try this Kohlrabigemüse recipe! German creamed kohlrabi is a delicious side dish that is quite easy to make.
All you need is fresh kohlrabi, some flour and broth, and a few spices – and you’ve got a satisfying, creamy side dish that goes well with potato, fish, and/or meat dishes!
Kohlrabi is actually one of my favorite vegetables, and I’m always happy when I see it in a grocery store here in Canada. Creamed kohlrabi is one of those recipes that warms the soul and reminds me of family dinners in Germany.
Ingredients
Here are the ingredients that you will need for this creamed kohlrabi recipe:
- Kohlrabi – Use medium or small kohlrabi, about 2 pounds total. Very large kohlrabi are more likely to be woody.
- Yellow onion – Adds extra flavor. Either one small or 1/2 large onion.
- Butter – For frying the onions. I recommend butter, but you can use oil if you prefer.
- All-purpose flour – To thicken the sauce.
- Vegetable broth – I recommend a good quality vegetable broth for the best taste, but you can also use water if you prefer.
- Salt – Enhances the overall flavor. Adjust the amount to taste.
- Ground nutmeg – Optional, but recommended for extra flavor.
- Black pepper – Preferably freshly cracked pepper for the best taste.
- Whipping cream – I use 35% whipping cream, but you can also use heavy cream. For a slightly leaner version, use 15% cream.
Recipe Tips
- Cut the kohlrabi into evenly sized pieces so that they are tender at the same time.
- If the kohlrabi has any grainy/woody pieces, cut them off because the texture wouldn’t be great in the final dish.
- Adjust the amount of salt you add to taste. Some vegetable broths are saltier than others. If you’re using water instead of vegetable broth, you’ll likely need to add more salt.
How to Make Kohlrabigemüse – Step by Step Instructions
First, remove the leaves from the kohlrabi (if needed). Then cut off the ends and peel.
Cut the Kohlrabi into thick slices, then into cubes, about 1/2 inch or slightly smaller. You can also cut them into short sticks if preferred.
Next, peel and finely dice the onion.
Then heat the butter in a medium-sized saucepan and add the chopped onion. Sauté over medium heat until the onion is translucent, about 3-5 minutes. Stir regularly.
Now add the kohlrabi pieces and give everything a stir. Then sprinkle the flour on top.
And add the vegetable broth while stirring, then cover the pot with a lid and cook over medium-low heat for about 15 to 20 minutes, or until the kohlrabi is tender. Stir occasionally.
When the kohlrabi is cooked to your liking, reduce the heat to low. Add the salt, nutmeg (optional), and black pepper.
Stir in the whipping cream and simmer for 1 to 2 minutes, stirring regularly.
Then taste again and add more salt and/or pepper if needed.
Serve the creamed kohlrabi hot, garnished with chopped parsley (optional).
It tastes delicious as a side dish with boiled or mashed potatoes, various fish dishes as well as meatballs or veggie patties. Enjoy!
Storage Tips
If you have leftover Kohlrabigemüse, you can store it in a sealed container in the fridge for up to 3 days.
Related Recipes
If you liked this creamed kohlrabi, here are some other tasty German side dishes you can try:
- Rahmwirsing (German Creamed Savoy Cabbage)
- Authentic German Red Cabbage (Rotkraut)
- Selleriesalat (German Celery Root Salad)
- Authentic German Coleslaw (Krautsalat)
- German Carrot Salad (Grandma’s Recipe)
- German Cucumber Salad (Gurkensalat)
German Creamed Kohlrabi (Kohlrabigemüse)
Ingredients
- 2 Kohlrabi, about 2 pounds total
- 1 small yellow onion, or 1/2 large
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth, or water (approximately)
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon ground nutmeg, optional
- black pepper, to taste
- 1/4 cup whipping cream, or heavy cream
Instructions
- Remove the leaves from the Kohlrabi (if applicable), cut off the ends and peel. Cut the Kohlrabi into thick slices, then into cubes (about 1/2 inch or slightly smaller). Alternatively, you can cut the kohlrabi into short sticks if preferred.2 Kohlrabi
- Peel and finely dice the onion.1 small yellow onion
- Heat the butter in a medium-sized pot. Add the onion and sauté over medium heat until translucent, about 3-5 minutes. Stir regularly.1 tablespoon butter
- Add the kohlrabi pieces and stir.
- Sprinkle the flour on top and add the vegetable broth while stirring.1 tablespoon all-purpose flour, 1 cup vegetable broth
- Cover the pot with a lid and cook over medium-low heat for about 15 to 20 minutes, or until the kohlrabi is tender. Stir occasionally.
- When the kohlrabi is cooked to your liking, reduce the heat to low. Add the salt, nutmeg (optional), and black pepper.1/4 teaspoon salt, 1/4 teaspoon ground nutmeg, black pepper
- Stir in the whipping cream and simmer for 1 to 2 minutes, stirring regularly.1/4 cup whipping cream
- Taste again and add more salt and/or pepper if needed.
- Serve the creamed kohlrabi hot, garnished with chopped parsley (optional).
Notes
- Cut the kohlrabi into evenly sized pieces so that they are tender at the same time.
- If the kohlrabi has any grainy/woody pieces, cut them off because the texture wouldn’t be great in the final dish.
- If you’re using water instead of vegetable broth, you’ll likely need to add more salt.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
I added some apples that needed to be used right away. Loved the nutmeg.
Thanks for leaving a comment, Nina – I’m glad you enjoyed it (and the nutmeg)! The addition of apple sounds delicious. /Lisa
My mother-in-law used to make this using bacon grease, flour, water and salt for the sauce. It was delicious.
Thanks for sharing your mother-in-law’s version, Karen! Eric will be happy to hear that – he likes to use bacon grease for cooking too. /Lisa
Excellent recipe. Sauce would be good with many root veggies as well. We added a little bit of cayenne pepper sauce.
Thank you so much, Leesa! My husband will love that you added cayenne pepper for a little kick – and you’re right, the sauce works well with many root vegetables. /Lisa