German Kohlrabi in Cream Sauce Recipe
Introduction
Welcome to our delightful German Kohlrabi in Cream Sauce recipe! This traditional German dish combines the unique flavors of kohlrabi with a rich and creamy sauce, creating a satisfying and comforting meal. Whether you’re a fan of German cuisine or looking to try something new, this recipe is sure to impress.
Kohlrabi, a member of the cabbage family, is a versatile and nutritious vegetable that is widely used in German cooking. With its mild and slightly sweet flavor, kohlrabi pairs perfectly with the creamy sauce, creating a harmonious combination of tastes and textures.
Before we dive into the recipe, let’s explore why this dish holds a special place in German culinary culture. Kohlrabi has been a staple in German cuisine for centuries, with its origins dating back to the 16th century. It is often enjoyed during the cooler months, making it a popular choice for comforting and hearty meals.
Why You’ll Love This Recipe
There are several reasons why this German Kohlrabi in Cream Sauce recipe is a must-try:
1. Easy and Quick: This recipe is simple to prepare, making it a great option for busy weeknights. In just a few easy steps, you’ll have a delicious and satisfying meal on the table.
2. Creamy and Flavorful: The creamy sauce adds a luxurious touch to the kohlrabi, elevating its natural flavors. Each bite is a delightful combination of creamy, tender kohlrabi and a velvety sauce.
3. Nutritious and Versatile: Kohlrabi is packed with essential nutrients like vitamin C, potassium, and dietary fiber. It’s also low in calories, making it a healthy addition to your meal. Plus, you can easily customize this recipe by adding your favorite herbs or spices.
Ingredients
For this German Kohlrabi in Cream Sauce recipe, you will need the following ingredients:
– 4 kohlrabi bulbs, peeled and sliced into 1/4 inch thick rounds
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Follow these simple steps to prepare the German Kohlrabi in Cream Sauce:
Step 1: Cook the Kohlrabi
Bring a large pot of salted water to a boil. Add the kohlrabi slices and cook for about 8-10 minutes, or until tender. Drain the kohlrabi and set aside.
Step 2: Prepare the Cream Sauce
In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, creating a roux. Cook the roux for about 2 minutes, stirring constantly.
Gradually add the milk to the roux, whisking continuously to prevent lumps from forming. Once the milk is fully incorporated, add the heavy cream and continue cooking until the sauce thickens, about 5 minutes.
Step 3: Combine the Kohlrabi and Cream Sauce
Add the cooked kohlrabi slices to the cream sauce, stirring gently to coat each slice. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Step 4: Serve and Garnish
Transfer the German Kohlrabi in Cream Sauce to a serving dish. Garnish with freshly chopped parsley for a pop of color and added freshness.
Expert Tips for Success
Follow these expert tips to ensure your German Kohlrabi in Cream Sauce turns out perfectly:
– Choose young and tender kohlrabi bulbs for the best flavor and texture.
– Be careful not to overcook the kohlrabi, as it can become mushy. Aim for a slightly firm texture.
– Stir the cream sauce continuously while adding the milk to prevent lumps from forming.
– For added depth of flavor, you can sauté some finely diced onions or garlic before adding the butter and flour.
Variations and Substitutions
Feel free to get creative and customize this German Kohlrabi in Cream Sauce recipe to suit your preferences:
– Add a sprinkle of grated cheese, such as Gruyere or Parmesan, to the cream sauce for an extra indulgent twist.
– For a lighter version, you can use half-and-half instead of heavy cream.
– Experiment with different herbs and spices, such as thyme or nutmeg, to enhance the flavors.
Serving Suggestions
To make the most of your German Kohlrabi in Cream Sauce, consider the following serving suggestions:
– Serve the dish as a main course, accompanied by boiled potatoes or buttered noodles.
– Pair it with a fresh green salad or steamed vegetables for a well-rounded meal.
– Enjoy it alongside a glass of crisp white wine or a light lager to complement the flavors.
FAQs
Here are some common questions readers may have about German Kohlrabi in Cream Sauce:
Q: Can I use frozen kohlrabi instead of fresh?
A: While fresh kohlrabi is recommended for the best texture and flavor, you can use frozen kohlrabi if fresh is not available. Just be sure to thaw and drain the frozen kohlrabi before cooking.
Q: Can I make this recipe in advance?
A: Yes, you can prepare the kohlrabi and cream sauce ahead of time. Simply store them separately in airtight containers in the refrigerator. When ready to serve, reheat the cream sauce and combine it with the cooked kohlrabi.
Final Thoughts
German Kohlrabi in Cream Sauce is a delicious and comforting dish that showcases the unique flavors of kohlrabi. With its creamy and flavorful sauce, this recipe is sure to become a favorite in your kitchen. Enjoy the harmonious combination of tender kohlrabi slices and velvety cream sauce, and don’t forget to garnish with fresh parsley for an extra touch of freshness. Give this recipe a try and savor the taste of German cuisine at its finest!
We hope you enjoyed this recipe and that it inspires you to explore the wonderful world of German cooking. Share your experience with us in the comments below, and happy cooking!
German Kohlrabi in Cream Sauce Recipe
A traditional German dish that combines the unique flavors of kohlrabi with a rich and creamy sauce, creating a satisfying and comforting meal.
Ingredients
- 4 kohlrabi bulbs, peeled and sliced into 1/4 inch thick rounds
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
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Bring a large pot of salted water to a boil. Add the kohlrabi slices and cook for about 8-10 minutes, or until tender. Drain the kohlrabi and set aside.
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In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, creating a roux. Cook the roux for about 2 minutes, stirring constantly.
-
Gradually add the milk to the roux, whisking continuously to prevent lumps from forming. Once the milk is fully incorporated, add the heavy cream and continue cooking until the sauce thickens, about 5 minutes.
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Add the cooked kohlrabi slices to the cream sauce, stirring gently to coat each slice. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
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Transfer the German Kohlrabi in Cream Sauce to a serving dish. Garnish with freshly chopped parsley for a pop of color and added freshness.
