Best 3 Sauteed Kohlrabi With Onions And Cream Recipes
Are you looking for a flavorful and easy-to-make side dish that will impress your dinner guests? Look no further than sautéed kohlrabi with onions and cream. This delectable dish combines the slightly sweet and nutty flavor of kohlrabi with the aromatic sweetness of onions, all tied together with a rich and creamy sauce. In just a few simple steps, you can create a dish that is both visually appealing and bursting with flavor. Get ready to tantalize your taste buds with this delightful sautéed kohlrabi recipe.
Here are our top 3 tried and tested recipes!
SAUTEED KOHLRABI WITH ONIONS AND CREAM
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Serve with chicken, pork chops, or steak.
GERMAN KOHLRABI IN CREAM SAUCE
This is a classic and easy German kohlrabi recipe that our whole family loves. We eat it as a side to pretty much any meat or fish dish.
Provided by pit100
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Combine kohlrabi, salt, and sugar in a pot. Set aside until kohlrabi releases liquid, about 5 minutes.
- Cover pot and bring to a boil over medium heat. Shake pot from time to time, so nothing sticks to the bottom. Cook for about 4 minutes. Stir in cream and simmer another 30 seconds without allowing cream to boil.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 14.3 g, Cholesterol 40.8 mg, Fat 11.2 g, Fiber 7.2 g, Protein 4 g, SaturatedFat 6.9 g, Sodium 128.8 mg, Sugar 6.3 g
SAUTEED KOHLRABI
Provided by Marian Burros
Categories quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Trim the stalks from the kohlrabi, slice off the bottom and peel the bulbs. Slice less than 1/4 inch thick.
- Cook in boiling (salted, if desired) water in covered pot for about 10 minutes, until firm but tender. Drain and dry on paper towel.
- Heat butter in skillet and saute slices of kohlrabi in butter until golden brown on both sides, sprinkling with nutmeg.
Tips:
- Choose young kohlrabi: Younger kohlrabi bulbs are more tender and have a sweeter flavor.
- Peel the kohlrabi: Use a sharp knife or vegetable peeler to remove the tough outer skin of the kohlrabi.
- Cut the kohlrabi into thin slices: This will help them cook evenly and quickly.
- Use a large skillet: A large skillet will give the kohlrabi plenty of room to cook without overcrowding.
- Cook the kohlrabi over medium heat: This will help prevent them from burning.
- Stir the kohlrabi frequently: This will help them cook evenly.
- Season the kohlrabi to taste: Add salt, pepper, and other spices to taste.
- Serve the kohlrabi immediately: Kohlrabi is best served hot or warm.
Conclusion:
Sautéed kohlrabi with onions and cream is a delicious and easy side dish that can be enjoyed by people of all ages. It is a great way to use up leftover kohlrabi, and it can also be served as a main course with a side of rice or potatoes. The creamy sauce adds a rich and flavorful touch to the dish, and the kohlrabi is tender and slightly sweet. This dish is sure to please even the most discerning palate.
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