Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

40 Ratings
  • 5 star values: 10
  • 4 star values: 15
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
I've had kohlrabi before but this dish was a revelation. I used a tender kohlrabi from our garden and the greens (which I'd never cooked before). My husband and I found it memorably good. We sliced the bulb into 1/4 thick pieces rather than cubed it (I don't follow instructions well) and I just from gauging the picture on this recipe I think I preferred the look of the sliced.
Rating: Unrated
Kohlrabi is one of those vegetables I got in our CSA box and said - "now what?" I found this recipe, and liked the way it also included the greens. I found this recipe to be simple, easy and when served to a household of somewhat fussy menfolk for a late supper, they loved it! I used half and half instead of heavy cream, and we didn't have any onion, but we did have large scallion/spring onions from the CSA, and these ingredients were just as good. Try this one, and you'll be sold.