When kohlrabi is prepared in this straightforward lemony cream sauce, it is delightful. If you purchased your kohlrabi at a farmer’s market, add the leaves at the very end as well.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ cups heavy whipping cream, or as needed
- 3 kohlrabi, peeled and sliced, kohlrabi leaves reserved
- 2 teaspoons grated lemon zest, or to taste
- 1 tablespoon lemon juice, or to taste
- salt and freshly ground black pepper to taste
- 1 pinch white sugar
- 1 bunch chopped fresh parsley
Instructions
- Bring cream to a boil in a medium pot. Add kohlrabi and reduce heat. Cover and simmer until kohlrabi is soft, about 20 minutes.
- Remove kohlrabi from sauce and place in a bowl; keep warm. Increase heat and cook sauce until thickened, about 5 minutes. Season with lemon zest, lemon juice, salt, pepper, and sugar. Stir in parsley. Add kohlrabi, mix to coat with sauce, and serve.
- You can use lemon verbena instead of parsley.
Nutrition Facts
| Calories | 355 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 6 g |
| Protein | 5 g |
| Saturated Fat | 21 g |
| Sodium | 111 mg |
| Sugars | 4 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
We really liked this take on kohlrabi! We did cube (smaller, bite-sized pieces) instead of sliced and also used dried parsley. Really good and would make again! Thank you!
Turned out amazing!! I didn’t have fresh parsley so I used dry instead. I also made extra sauce and added extra lemon ?? as well. I let my co workers try this and they loved it!!