The most important thing about creamed kohlrabi in 30 seconds
Preparation time: 25 minutes
Difficulty: Simply
The special: The secret ingredient “dried apricot” provides a subtle sweetness that harmonizes perfectly with the cream.
Perfect for: Kohlrabi skeptics, a quick after-work meal or as a fine side dish for Sunday dinner.
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Creamed kohlrabi is one of the recipes that I avoid. This meal is definitely not one of my treasured childhood memories. By the way, I really enjoy eating kohlrabi raw, but when cooked I only remember woody kohlrabi. And since I have such problems when it comes to pieces in food, I simply eliminated the small tuber from my cooked meal plan. Until I had dinner on our wedding day…
On our wedding day, I chose a menu or dish in our favorite restaurant Freya in Duisburg-Baerl that had cream kohlrabi as a side dish. Good, I thought to myself, then you just push that one aside and eat the other one (there’s still enough room for dessert). And because the plate with the creamed kohlrabi and – I think it was schnitzel – was already in front of me, I just tried the kohlrabi without further ado. Now you have to imagine my face as something like in the comic: the eyes are getting big, hearts are flying everywhere and my inner child is healing. I would have liked to eat the entire pot of creamed kohlrabi and push the schnitzel aside. So instead of looking at Benni in love on our wedding day, I stared at the kohlrabi in cream sauce with shimmering hearts. As I was clearing away I asked the waiter to shower the chef with praise and ask if I could have the recipe because it was just too good!
And what can I say: The cook was actually kind enough to write down the recipe for the creamed kohlrabi with dried apricots. It took me a while to cook it, but it tastes delicious and I just want to eat my creamed kohlrabi like this. And because I want your inner child to also be cured of the kohlrabi horror, I have of course written down the recipe for you. Tell me if you enjoyed it. I really love him so much now! By the way, we ate it with meatballs and boiled potatoes.
The most important ingredients for your gourmet kohlrabi
So that yours Cream kohlrabi Tastes just like the Duisburg “Freya”, it depends on the quality and the right preparation. Here are the stars in your pot:
Fresh kohlrabi
When purchasing, make sure that the kohlrabi has no cracks and that the leaves (if they are still on) look fresh and green. The smaller the tubers, the more tender and less woody they usually are. For this recipe, we peel them generously so that only the tender inside ends up in the pot. Sometimes the kohlrabi also have names like supermelt. Then feel free to resort to it.
The cream (30% fat)
We don’t do things by halves here. We use classic cream for the ultimate creaminess and full taste. It is the flavor carrier that absorbs the earthy notes of the vegetables. If you like it a little lighter, you can replace some with milk, but for the real restaurant feeling, cream is a must.
Dried apricots
This is our absolute game changer! The apricots bring a subtle fruitiness and a subtle sweetness into play that harmonize wonderfully with the nutmeg. Cut them into very fine cubes so that they can optimally release their aroma into the sauce.
The spices: nutmeg, salt & pepper
Kohlrabi and nutmeg are made for each other. We prefer to grate the nutmeg fresh because the aroma is much more intense. A good white pepper provides the necessary depth without spoiling the bright look of the cream sauce.
The 5 secrets for perfect creamed kohlrabi
To ensure that you get the vegetables perfectly, there are a few tricks that make the difference between “really nice” and “wow”:
- Even cubes: Cut the kohlrabi into absolutely even cubes (approx. 1-1.5 cm). This is the only way in the end all pieces have the same bite.
- Blanching: Cook the cubes in salted water until they are “very al dente”. This removes the sometimes harsh sulfur substances from the kohlrabi and preserves its light color.
- Sauté onions until translucent: The onion cubes should not take on any color. They should only give off their sweet aroma without turning the sauce brown.
- The binding: Use cornstarch or sauce thickener, which you mix in a little cold water. This way you prevent lumps and get a velvety, shiny sauce.
- Final steeping: Give the apricots the 5 minutes in the hot sauce. This makes them soft and combines the taste with the cream.
What makes our creamed kohlrabi recipe so special
On the one hand, there is of course the memory of a beautiful wedding day at Freya, and on the other hand, of course, the discovery that Rahm Kohlrabi simply tastes incredibly good. The twist with the dried apricot brings a great fruity note to the creamy kohlrabi.
The amount of cream may seem a bit much at first glance. You can of course replace some with milk or use slightly less rich cooking cream. But it makes the kohlrabi wonderfully creamy and creamy. Blanching the kohlrabi beforehand also ensures that it doesn’t end up overcooked in a cream sauce and languishing gray, but rather that it is ready to the point. Even warmed up the next day it’s still a poem!
Step-by-step to happiness: It’s that easy
Here is the plan on how you can conjure up a real highlight on the table in just under 25 minutes:
- Preparation: Peel the kohlrabi thoroughly and cut it into even cubes. Finely dice the onion and cut the dried apricots into tiny pieces.
- Blanching: Blanch the kohlrabi in boiling salted water for about 5-7 minutes. It should still have a clear core. Then drain.
- Sautéing: Melt the butter in a pot and sauté the onions until translucent. They should be fragrant but not brown.
- Unite: Deglaze the onions with the cream and add the blanched kohlrabi cubes. Let everything simmer over medium heat until the kohlrabi has the perfect consistency.
- The finish: Stir the cornstarch with a sip of cold water until smooth and thicken the sauce until it sticks creamily to the vegetable cubes. Now add the apricots.
- Taste: Season generously with salt, freshly ground pepper and a generous pinch of nutmeg. Let everything simmer for another 5 minutes over the lowest heat.
It is best to serve the kohlrabi straight away hot. We love classic boiled potatoes that soak up the wonderful sauce perfectly.
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📖 Recipe
Cream kohlrabi
Preparation time
5 minutes
Cooking time
25 minutes
Total time
30 minutes
🥕 Ingredients for the recipe
- 3 Kohlrabi
- 1 Onion
- 800 ml cream (30% fat), alternatively half milk
- 1 TL butter
- 6 Apricots dried
- Salt
- pepper
- nutmeg
- Cornstarch according to package instructions
- Prepare vegetables: Peel 3 kohlrabi, remove any woody parts and cut into approx. 1 cm large, even cubes. Also finely dice an onion.
- Blanching:Cook the kohlrabi cubes in boiling salted water for about 5-8 minutes until they are very firm to the bite. Drain into a sieve and allow to evaporate briefly.
- Sautéing: Melt 1 teaspoon butter in a saucepan. Sauté the onion cubes over medium heat until translucent (do not brown!).
- Delete: Pour in 800 ml of cream and add the blanched kohlrabi cubes.
- Ferment: Let everything simmer over medium heat for about 5-10 minutes until the kohlrabi is as firm as you want.
- Binding: Mix the cornstarch in a little cold water until smooth and add it to the boiling cream, stirring until the sauce has the desired consistency.
- Fruit kick: Dice the dried apricots very finely, add them to the vegetables and let everything steep for about 5 minutes over low heat.
- Taste: Season with plenty of salt, pepper and freshly grated nutmeg and serve.
Calories: 753kcal | Carbohydrates: 21G | Protein: 9G | Fat: 73G | Sugar: 15G
Frequently asked questions about cream kohlrabi
Theoretically yes, but the consistency often suffers. Fresh kohlrabi has a much nicer bite and a more delicate flavor, which is crucial for this recipe.
The fruity cream kohlrabi goes excellently with briefly fried meat such as schnitzel or chicken breast, but also with fish or simply on its own with a good mashed potato.
It will keep in an airtight container for about 2 days. When warming up, you may want to add a little more milk or cream, as the sauce thickens considerably when cold.
Yes, you can use a plant-based cooking cream (e.g. oat or soy based). Make sure it is tasteless so as not to overpower the fine apricot aroma.
We strongly recommend it. It improves digestibility and ensures that the sauce is not watered down by escaping water in the second step.
Would you like to cook again?
We hope that this recipe enchants you as much as it did me at Freya. It’s proof that with a few little tricks (hello, apricot!) you can turn a simple vegetable into a real feast.
If you Cream kohlrabi If you cook again, be sure to show us your results on Instagram and tag us @gernekochen. We look forward to your feedback!
Have fun and enjoy! Theres & Benni
Lose and taste good.
In Life 1.0, Ms. Gernekochen is a teacher at a comprehensive school with a lot of love for her job.
On Gernekochen.de she is the boss or rather the boss of the camera. Theres took all the photos you find here (with very few exceptions). Since she’s not even remotely busy, she takes care of the appearance on Pinterest.
She is also the face in Instagram Stories and enriches our content with many delicious recipes.
Her preferences lie in Italian cuisine. But cakes and pastries of all kinds or braised dishes, such as their unsurpassed goulash, are also among their hobbyhorses.
