Cook what you grow
Rahmkohlrabi (German Creamed Kohlrabi)
The standard German vegetable side: kohlrabi batons braised in their own light sauce of butter, flour, and stock, finished with cream, nutmeg, and parsley.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 4 medium kohlrabi, peeled deeply, cut into 1/2-inch batons · keep the small inner leaves; they wilt into the sauce at the end
- 1 small yellow onion, finely chopped
- 3 tbsp flat-leaf parsley, chopped
From the pantry
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup vegetable stock
- ½ cup heavy cream
- ¼ tsp ground nutmeg · grated fresh from a whole nutmeg if you have one; it carries the dish
- salt · to taste
- black pepper · white pepper is the German default and keeps the sauce pale