German-style Kohlrabi in white sauce (Kohlrabi Rezept) – This German turnip is just a pleasure to eat. Sweetness, creaminess and softness can be all found in this one classic German side dish!
Kohlrabi (also known as German turnip or turnip cabbage) is this sweet-tasting vegetable. To be honest, I have not seen such a vegetable before coming to Germany. I have always wondered what is it, how does it taste like and how to cook a kohlrabi. Naturally, my mother-in-law has to teach me how to make it. To my surprise, it is quite straightforward.
My kids love this sweet-tasting turnip cabbage in this creamy white sauce. It is a such a pleasure to eat them. The kiddos always finish their portion of their German turnip. I am sure that your children will love it too!
The German-styled kohlrabi is really soft. It feels like it is melting on your tongue and not much chewing is required. It tastes like a combination of cabbage and radish (in my opinion). I guess this a good reason why my children love it. Not to mention, this tiny vegetable is packed with health benefits and its creamy sweet white sauce is a bonus
Tips on making classic German Kohlrabi
Kohlrabi: Kohlrabi tends to have a hard skin. I like to cut it into halves or in quarters and peel them with a small knife. You can try using a potato peeler. However, in my opinion, a peeler does not remove the skin as well as a small knife, since this German turnip has thick skin.
The root part of this veggie is really hard too. It should be removed before cooking it, as it is not appetising to eat this part. I typically cut a triangular shape out of the bottom part.
In addition, the turnip cabbage should be cut into thin slices (either with a knife or with a salad slicer), to reduce the amount of cooking time, and it tastes better. My personal preference is to use a slicer because this way I could get evenly thin slices of German turnip.
Also, remember to add salt to the water used to cook the kohlrabi because it will bring out the sweetness of this vegetable.
White sauce: My classic method of making sauce is to use a roux (check out this post for more information). This time we are going to use a white roux (equal portion of butter to flour) meaning we are not going to cook the roux for long.
Important: Do not throw away the broth, which is used cooking the kohlrabi. We will need this broth for the white sauce. This sauce is what makes this recipe so special.
Heavy cream: Heavy cream can be replaced by milk. Cream gives this white sauce its creaminess and enhances its flavour.
Ground nutmeg: Whenever I make a white sauce (whether is it for fish or for mushrooms), ground nutmeg will be added. This spice somehow spices up a plain white sauce. It does not taste as strong as ground pepper and has its own unique taste.
How to make classic German Kohlrabi
- Cut kohlrabi into halves and remove its skin using a knife.
- Cut the German turnip into thin slices (using a salad slicer).
- Pour 1l of water into a suitable pot. Bring the water to a boil and lower the heat to medium. Thereafter, add in kohlrabi slices and salt.
- Cook turnip cabbage for about 25 minutes, or until kohlrabi slices turn soft and translucent.
- Sieve the broth into a suitable container and transfer the kohlrabi into a bowl.
- For the white sauce: Make a white roux. In a pot, melt butter. Add in all-purpose flour and mix the mixture using a whisk.
- Under constant stirring, add in a small portion of broth to the roux. Once the broth is completely blended into the mixture. Add another portion of broth into the pot. Continue the process until no lumps are to be seen, and the sauce has a smooth and thick consistency.
- Thereafter, add in heavy cream, parsley and seasoning (ground nutmeg and salt) to enhance flavours to the white sauce.
- Pour the white sauce over the kohlrabi and serve!
How to serve classic German turnip
This German turnip cabbage serves as a warm side dish, which goes well with many meat courses, such as German Frikadellen. Pour the white sauce over your German turnip.
Before you serve this classic side dish onto the plate, mix the sauce with the turnip cabbage. Due to its creamy sauce, you may or may not serve this side dish separately with your main course.
How to store classic German turnip
My family usually finishes one kohlrabi within two days. I always keep the leftovers in a container with lid and place it in the refrigerator. Freezing this turnip cabbage side dish is not recommended. The turnip cabbage itself can be kept in the refrigerator for up till 2 weeks, if you do not intend to cook it immediately.
This is how I get my kids to eat their vitamins. They love their kohlrabi! I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well.
Can you find Kohlrabi in your area and how to do cook it? Tell me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
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German-style Kohlrabi Recipe
Ingredients you need
- 1 Kohlrabi ~ 500g
- 1 l Water
- 1 tbsp Salt
White sauce
- 15 g Butter
- 15 g All-purpose Flour
- 150-200 ml Kohlrabi broth
- 20 ml Heavy cream
- 1 Pinch of Ground nutmeg or according to taste
- 1 Pinch of Parsley dry or fresh
- Salt or according to taste
Directions
Kohlrabi
- Cut kohlrabi into halves and remove its skin using a knife or a potato peeler.
- Cut the German turnip into thin slices (using a salad slicer).
- Pour 1l of water into a suitable pot. Bring the water to a boil and lower the heat to medium. Thereafter, add in kohlrabi slices and salt.
- Cook turnip cabbage for about 25 minutes, or until kohlrabi slices turn soft.
- Sieve the broth into a suitable container and transfer the kohlrabi into a bowl.
White sauce
- Make a white roux. In a pot, melt butter. Add in all-purpose flour and mix the mixture using a whisk.
- Under constant stirring, add in a small portion of broth to the roux. Once the broth is completely blended into the mixture. Add another portion of broth into the pot. Continue the process until no lumps are to be seen, and the sauce has a smooth and thick consistency.
- Thereafter, add in heavy cream, parsley and seasoning (ground nutmeg and salt) to add flavours to the white sauce.
- Pour the white sauce over the kohlrabi and serve!
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