Back to Creamed Kohlrabi

Print Options


Card Sizes

Creamed Kohlrabi Recipe

Creamed Kohlrabi Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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.

Nutritional Facts

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