Kohlrabi with White Sauce

When I was a nanny in Germany, this traditional kohlrabi recipe was one I'd often make for the family. Tender kohlrabi cubes drenched in a creamy white sauce with a hint of nutmeg is a simple, mild, but flavorful side dish. Try this sauce over baked or fried potatoes, too.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 91 Calories

Ingredients

• ½ teaspoon salt
• 1 cup milk
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 3 tablespoons cream
• ½ bunch fresh parsley, chopped
• 2 teaspoons white pepper
• 4 kohlrabi bulbs, peeled and cubed

Recipe Instructions

Step 1

Place kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup cooking water. Place kohlrabi in a bowl and cover.

Step 2

Place butter into the same saucepan and melt over medium heat. Whisk in flour and stir until mixture becomes paste-like and golden brown. Gradually whisk milk and reserved 1 cup cooking water into flour mixture, stirring until thick and smooth.

Step 3

Stir in cream, white pepper, 1 teaspoon salt, and nutmeg. Mix in parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in kohlrabi, tossing to coat evenly with sauce.