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Creamed Kohlrabi

 Creamed Kohlrabi
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.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 2/3 cup equals 125 calories,

2 of 2

Creamed Kohlrabi (continued)

Nutritional Facts: 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.