Sauteed Kohlrabi with Onions and Cream

Photography: Raymond Hom

Source: Martha Stewart Living, June 2011


  • Cubes of peeled kohlrabi
  • Thinly sliced white onion
  • Unsalted butter
  • Finely shredded kohlrabi leaves
  • Heavy cream
  • Salt and pepper
  • Grated nutmeg


  1. Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Serve with chicken, pork chops, or steak.

Cook's Notes

To store fresh kohlrabi, cut off leaves, wrap them in a damp paper towel, and place in a plastic bag. Leaves can be refrigerated for three to four days; the bulb for several weeks.


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