For an extra layer of flavor, consider browning the kohlrabi slices in butter before adding them to the cream sauce. If using kohlrabi leaves, chop them finely and stir them into the sauce during the last few minutes of cooking for a fresh, herbaceous note. Adjust the amount of lemon zest and juice to suit your preference for tartness. A little Dijon mustard can also add depth. Serve as a side dish with roasted chicken, grilled fish, or as part of a vegetarian feast.
Kohlrabi in Lemon-Cream Sauce
-
PREP TIME10 mins
-
COOK TIME25 mins
-
TOTAL TIME35 mins
-
SERVING4 People
-
VIEWS9
Experience the subtle sweetness of kohlrabi elevated by a luscious, tangy lemon-cream sauce. This dish is a celebration of fresh, simple ingredients, offering a delightful balance of flavors and textures. A comforting yet sophisticated side, perfect for showcasing seasonal produce.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate13 g
-
Cholesterol122 mg
-
Fiber6 g
-
Protein5 g
-
Saturated Fat21 g
-
Sodium111 mg
-
Sugar4 g
-
Fat33 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium pot, bring the heavy cream to a gentle boil. (2 minutes)
02
StepAdd the sliced kohlrabi to the boiling cream. Reduce the heat to low, cover the pot, and simmer until the kohlrabi is tender. (20 minutes)
03
StepCarefully remove the cooked kohlrabi from the sauce and place it in a separate bowl to keep warm.
04
StepIncrease the heat under the pot and cook the lemon-cream sauce until it thickens slightly. (5 minutes)
05
StepSeason the thickened sauce with lemon zest, lemon juice, a pinch of sugar, salt, and freshly ground black pepper to your liking. Stir well to combine the flavors.
06
StepIncorporate the chopped fresh parsley into the sauce, reserving a small amount for garnish.
07
StepGently fold the cooked kohlrabi back into the lemon-cream sauce, ensuring each slice is well coated.
08
StepServe immediately, garnished with the remaining fresh parsley. Enjoy the creamy, lemony goodness!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Donny Kirlin
Jun 27, 2025I didn't have heavy cream, so I used half-and-half. It worked well, but wasn't as rich.
Sim Botsford
Jun 25, 2025Using the kohlrabi leaves is a great way to reduce waste and add flavor.
Loma Crona
Jun 22, 2025The lemon zest really brightens up the dish. A lovely side!
Rocky Tremblay
Jun 21, 2025Simple yet sophisticated. I'll be making this again.
Marisol Brekke
Jun 16, 2025This recipe is a great way to use kohlrabi from the garden.
Delpha Mosciski
Jun 11, 2025Absolutely delicious! I never thought kohlrabi could taste so good.
Murphy Jenkins
Jun 10, 2025The sauce is heavenly! I could eat it with a spoon.
Rowena Kris
Jun 6, 2025I added a bit of nutmeg for warmth. It was a fantastic addition!