Kohlrabi in Sahnesauce


  • 4 medium-sized Kohlrabi, peeled and sliced into 1/4-inch thick rounds
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup vegetable or chicken broth
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish


  1. Prepare the Kohlrabi:
    • Peel the Kohlrabi and cut them into 1/4-inch thick rounds. You can also dice them if you prefer a different texture.
  2. Cook the Kohlrabi:
    • Place the Kohlrabi slices in a pot of boiling salted water and cook until they are just tender, about 8-10 minutes. Drain and set aside.
  3. Make the Cream Sauce:
    • In a large pan or skillet, melt the butter over medium heat. Add the flour and stir continuously to form a roux. Cook for 1-2 minutes until the roux is lightly golden.
    • Gradually whisk in the heavy cream and vegetable or chicken broth, ensuring there are no lumps. Continue to stir until the sauce thickens, usually 5-7 minutes.
  4. Combine Kohlrabi and Sauce:
    • Add the cooked Kohlrabi slices to the cream sauce. Gently stir to coat the Kohlrabi evenly with the sauce. Allow it to simmer for an additional 2-3 minutes, allowing the flavors to meld.
  5. Season and Garnish:
    • Season the dish with salt and pepper according to your taste. Remember to taste and adjust as needed.
    • Sprinkle chopped fresh parsley over the Kohlrabi and cream sauce for a burst of color and added flavor.
  6. Serve:
    • Serve the Kohlrabi in Sahnesauce hot as a side dish with your favorite main course. It pairs well with potatoes, rice, or pasta.

Enjoy your delicious Kohlrabi in Sahnesauce!

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