📝 About This Recipe
A quintessential German comfort dish, Kohlrabi in Rahm transforms the humble, crisp turnip-cabbage into a silky, decadent side dish. This traditional preparation features tender batons of kohlrabi simmered in a light vegetable broth and finished with a rich, nutmeg-scented cream sauce. It is a nostalgic staple of German home cooking that perfectly balances the vegetable's mild sweetness with the velvety texture of a classic 'Rahmsauce'.
🥗 Ingredients
Main Ingredients
- 3 medium pieces Kohlrabi (fresh, with green leaves if possible)
- 1.5 cups Vegetable Broth (high quality or homemade)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Sugar (to enhance the kohlrabi's natural sweetness)
For the Cream Sauce
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-purpose Flour
- 1/2 cup Heavy Cream (Sahne) (at room temperature)
- 1/4 teaspoon Nutmeg (freshly grated is essential)
- 1/4 teaspoon White Pepper (ground)
- 1 teaspoon Lemon Juice (freshly squeezed for brightness)
For Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 2-3 pieces Kohlrabi Leaves (tender inner leaves only, finely julienned)
👨🍳 Instructions
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1
Begin by preparing the kohlrabi. Cut off the stems and leaves, reserving a few of the small, tender inner leaves for the garnish.
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2
Peel the kohlrabi bulbs deeply with a vegetable peeler or paring knife. Ensure you remove the fibrous, woody outer layer until you reach the crisp, pale green flesh.
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3
Slice the peeled bulbs into 1/2-inch thick rounds, then cut those rounds into uniform batons (sticks) about 2 inches long.
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4
In a large saucepan or deep skillet, bring the vegetable broth, salt, and sugar to a gentle boil over medium-high heat.
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5
Add the kohlrabi batons to the boiling broth. Reduce the heat to medium-low, cover with a lid, and simmer for 12-15 minutes until tender but still holding their shape (al dente).
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6
Once cooked, use a slotted spoon to remove the kohlrabi from the broth and set them aside in a bowl. Pour the cooking broth into a measuring jug; you should have about 1 cup left. If not, top it up with a little water or more broth.
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7
Wipe out the saucepan and return it to medium heat. Melt the butter until it begins to foam.
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8
Whisk in the flour to create a roux. Cook for 1-2 minutes, whisking constantly, ensuring the flour smells nutty but does not brown; we want a 'blond' roux.
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9
Slowly pour the reserved kohlrabi cooking broth into the roux in a thin stream, whisking vigorously to prevent lumps from forming.
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10
Stir in the heavy cream and bring the sauce to a low simmer. Let it thicken for 3-5 minutes until it coats the back of a spoon.
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11
Season the sauce with the freshly grated nutmeg, white pepper, and lemon juice. Taste and adjust salt if necessary.
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12
Gently fold the cooked kohlrabi batons back into the cream sauce and heat through for 1 minute.
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13
Finely chop the reserved kohlrabi leaves and the fresh parsley. Stir half of the herbs into the dish.
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14
Transfer to a warm serving bowl and garnish with the remaining fresh herbs for a vibrant finish.
💡 Chef's Tips
Don't discard the small inner leaves! They contain more vitamins than the bulb and add a lovely peppery flavor to the finished dish. Ensure you peel the kohlrabi thoroughly; the skin and the layer immediately beneath it can be very stringy and woody. For a lighter version, you can substitute half of the heavy cream with whole milk, though the sauce will be less silky. Always use freshly grated nutmeg if possible; the pre-ground version loses the essential oils that give this dish its characteristic aroma. If the sauce becomes too thick, simply whisk in a tablespoon of warm water or broth to reach your desired consistency.
🍽️ Serving Suggestions
Serve alongside 'Frikadellen' (German meatballs) and boiled potatoes for a classic hearty meal. Pairs beautifully with pan-seared white fish or salmon for a lighter dinner. Excellent as a side to a festive roast pork or 'Schweinebraten'. For a vegetarian feast, serve with potato pancakes (Reibekuchen) and a crisp green salad. Pair with a dry German Riesling or a cold Weissbier to cut through the richness of the cream.