At a glance
You're bringing a nostalgic comfort dish back to the table with this simple creamed kohlrabi—a budget-friendly classic that takes about 40 minutes from start to finish. The key is keeping the cooking time flexible based on how you cut the kohlrabi (grated pieces cook in just a few minutes, while cubes need 10-15), then building a tangy cream sauce with a careful balance of vinegar to get the flavor just right. Serve it alongside a boiled egg and potatoes, finished with a sprinkle of fresh dill for the best results.
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Chop the kohlrabi and sauté
Coarsely grate the kohlrabi, or cut it into slices or small cubes - whichever you prefer. Melt half the butter in a large pot. Add the kohlrabi along with the finely chopped young kohlrabi leaves. Season with salt, pepper and sugar, then sauté briefly.
For this step
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Add water
Pour in enough water to just cover the kohlrabi - no more than that. Don't add more water than necessary. Turn the heat down low and cover with a lid.
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Simmer until tender
Cook until tender; the exact time depends on how you cut the kohlrabi. Grated kohlrabi will soften in just a few minutes, while cubed pieces will need about 10 to 15 minutes.
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