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Creamy Kohlrabi Recipe – German Vegetable Skillet

Name: Creamy Kohlrabi Recipe – German Vegetable Skillet
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 kg kohlrabi (young); 30 g butter; 30 g all-purpose flour; 400 ml vegetable broth; 100 ml heavy cream; 1 onion (medium); 2 tbsp fresh parsley (chopped); 1 tsp salt; 1/2 tsp white pepper; 1 pinch nutmeg (freshly grated)

This traditional German creamed kohlrabi is a true classic of the German kitchen. Tender kohlrabi cubes are simmered in a creamy béchamel-style sauce and finished with fresh herbs.

Recipe.food AI-generated recipe

Updated 27. June 2026

45 min Total

20 min Prep

25 min Cook

4 servings

Instructions

Peel the kohlrabi and cut into roughly 3/4-inch (2 cm) cubes. Wash any tender leaves, roughly chop them, and set aside. Finely dice the onion.

Melt the butter in a large pot over medium heat. Sauté the diced onion until translucent, about 3 minutes.

Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes.

Gradually pour in the vegetable broth, stirring continuously, until a smooth, creamy sauce forms. Bring to a boil.

Add the kohlrabi cubes and season with salt and pepper. Cover and simmer over medium heat for 15 to 18 minutes, until the kohlrabi is tender.

Stir in the heavy cream and season with nutmeg. Fold in the chopped kohlrabi leaves.

Sprinkle with fresh parsley and serve immediately. Enjoy with potatoes or as a side dish alongside meat.

History & Origin

Creamed kohlrabi in a light sauce has its roots in classic German home cooking, where vegetables were traditionally braised in a roux with broth and cream. Kohlrabi itself has been cultivated in Central Europe since the 16th century and was a staple of northern German summer cooking. This straightforward preparation reflects the principle of turning seasonal vegetables into a hearty, satisfying dish with just a handful of ingredients.

Variations

Vegan version: Replace the butter with plant-based margarine or olive oil and swap the heavy cream for oat or cashew cream — the sauce will be slightly lighter but just as creamy.

With ham: Sauté 3.5 oz (100 g) of diced cooked ham along with the onions to give the dish a savory, hearty note and turn it into a complete meal.

Cheese gratin: Transfer the finished kohlrabi to a baking dish, top with shredded Gruyère or Swiss cheese, and broil for 10 minutes at 400°F (200°C) until golden and bubbly.

With carrots and peas: Substitute half of the kohlrabi with diced carrots and frozen peas — colorful, slightly sweeter in flavor, and a great hit with kids.

Common Mistakes – and How to Avoid Them

Not cooking the roux long enough: If you cook the flour for less than 2 minutes, the sauce will taste raw and starchy — be patient and stir constantly until it smells faintly nutty.

Adding the broth too fast: Pouring it all in at once will cause lumps that are nearly impossible to smooth out — always add it gradually, a little at a time, while stirring.

Overcooking the kohlrabi: After 20 minutes it will turn mushy and lose its color and bite — start checking at 15 minutes; it should still offer a little resistance.

Boiling the cream: Once you add the heavy cream, reduce the heat, as a hard boil will cause the sauce to break and become greasy and watery.

Discarding the kohlrabi leaves: Young leaves are mild and nutrient-rich — tossing them out means missing out on great flavor and a beautiful pop of green in the dish.

Storage & Shelf Life

Stored in a sealed container in the refrigerator, the creamed kohlrabi will keep for 2 to 3 days. It can be frozen, but the cream sauce may separate slightly upon thawing — reheat gently over low heat, stirring, and add a splash of cream if needed to bring the texture back together. Reheating on the stovetop over medium heat works best; the microwave tends to heat the sauce unevenly.

What to Serve With It

The creamed kohlrabi pairs beautifully with boiled or jacket potatoes, which soak up the creamy sauce perfectly. As a side dish, it complements steamed fish such as pollock or flounder, as well as braised smoked pork loin. To drink, a dry white wine with bright acidity — such as a Silvaner or Pinot Gris — works wonderfully, or simply a cold sparkling water with lemon. The dish is great for a relaxed weeknight family dinner, but with the cheese gratin variation it also holds its own as a side at a Sunday roast.

Frequently Asked Questions

Can I use frozen kohlrabi for this recipe?

Yes, frozen kohlrabi works fine. Reduce the cooking time by about 5 minutes since it is already partially cooked.

How do I know when the kohlrabi is done?

Pierce a cube with a knife — it should be tender but still have a slight bite. If cooked too long, the pieces will turn mushy.

Can I make this recipe vegan?

Absolutely! Simply swap the butter for margarine or olive oil and replace the heavy cream with oat cream or coconut milk.