At a glance
You're bringing back a cherished family recipe that's simple, affordable, and bursting with wonderful flavor. The main action involves sautéing grated kohlrabi, simmering it until tender, then enriching it with a creamy vinegar sauce—the trickiest part is getting the vinegar balance just right by tasting as you go.
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Chop the kohlrabi and sauté
Coarsely grate the kohlrabi, or cut it into slices or 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, and 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 too much water. Lower the heat and cover with a lid.
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Cook until tender
Cook until tender; the exact time depends on how you cut the kohlrabi. Grated kohlrabi will soften in no time, while cubed kohlrabi will need about 10 to 15 minutes.
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