Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Sauteed Kohlrabi with Onions and Cream 3.8 (40) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 20, 2020 Print Rate It 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. Rate it Print