Creamed Kohlrabi Recipe

4.5 3 3
Creamed Kohlrabi Recipe
Creamed Kohlrabi Recipe photo by Taste of Home
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Creamed Kohlrabi Recipe

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4.5 3 3
Publisher Photo
Lorraine Foss PUYALLUP, WASHINGTON This might look like potato salad, but it’s actually kohlrabi cubes covered in a white, velvety sauce and accented with chives. Kohlrabi is a favorite vegetable of mine.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 cups cubed peeled kohlrabies (about 6 medium)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash paprika
  • 1 egg yolk, llightly beaten
  • Minced chives and additional paprika

Directions

Place kohlrabies in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until crisp-tender.
Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil. Stir in the salt, pepper and paprika. Gradually stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
Drain kohlrabies and place in a serving bowl; add sauce and stir to coat. Sprinkle with chives and additional paprika. Yield: 6 servings.
Originally published as Creamed Kohlrabi in Country Extra September 2008, p49

Nutritional Facts

2/3 cup: 125 calories, 7g fat (4g saturated fat), 52mg cholesterol, 276mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

  • 4 cups cubed peeled kohlrabies (about 6 medium)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash paprika
  • 1 egg yolk, llightly beaten
  • Minced chives and additional paprika
  1. Place kohlrabies in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until crisp-tender.
  2. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil. Stir in the salt, pepper and paprika. Gradually stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
  3. Drain kohlrabies and place in a serving bowl; add sauce and stir to coat. Sprinkle with chives and additional paprika. Yield: 6 servings.
Originally published as Creamed Kohlrabi in Country Extra September 2008, p49

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MY REVIEW
choppergirl User ID: 6730601 260167
Reviewed Jan. 23, 2017

"Made this recipe just as written and it was fabulous! It satisfied my carb craving and it didn't even seem like I was eating kohlrabi. One of my new favorite recipes!"

MY REVIEW
lenorw User ID: 1105877 171911
Reviewed Sep. 10, 2014

"The sauce in this recipe is really good. I'm not the biggest fan of kohlrabi, but we received two from our CSA share and this was a delicious way to use them. My two year old loved it."

MY REVIEW
tamarachronister User ID: 1908061 86951
Reviewed Sep. 2, 2011

"Lorraine - this is my first experience with kohlrabi. Our local nursery was giving away kohlrabi plants at the end of the season. WOW, it's now my new favorite vegetable. Great, tasty recipe. Thanks for sharing!! Tamara in Montrose, Colorado"

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