Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Sauteed Kohlrabi with Onions and Cream 3.8 (40) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 20, 2020 Print Share Share Tweet Pin Email Photo: Raymond Hom Ingredients Cubes of peeled kohlrabi Thinly sliced white onion Unsalted butter Finely shredded kohlrabi leaves Heavy cream Salt and pepper Grated nutmeg Directions 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. Print