Creamed kohlrabi
Thinly sliced kohlrabi gently cooked with cream and butter.
Active time15 min
Cooking18 min
Total28 min
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Ingredients
- 2 kohlrabi
- 57 g unsalted butter
- 60 ml heavy cream with 35% fat
- 0.2 g ground black pepper — optional
- 0.5 g fine salt — optional
- 0.5 g white sugar
Preparation
Remove the stems and peel away the tough kohlrabi skin. Rinse the bulbs and cut into evenly thin slices. Cut the butter into flakes.
2 kohlrabi57 g unsalted butter- knife
- chopping board
- vegetable peeler
Put the slices in a snug saucepan with the cream and sugar. Add the optional salt and pepper. Cook gently for about 10 minutes, stirring carefully to prevent sticking.
60 ml heavy cream with 35% fat0.2 g ground black pepper — optional0.5 g fine salt — optional0.5 g white sugar- saucepan
- spoon
Scatter the butter over the vegetables. Cover and cook gently for about 8 more minutes. Check with a knife tip. If the slices are still firm, continue cooking gently. Stir to coat with the sauce.
- saucepan
- lid
- knife
- spoon
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration