Sauteed Kohlrabi with Onions and Cream

Photo: Raymond Hom


  • 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.

Related Articles