Kohlrabi served in a creamy sauce is a simple, traditional side dish. Make your own béchamel sauce, and enhance the natural peppery flavour of the kohlrabi with curry spices.
The main thing:
Made by Véronique
Published at 2017-08-12, this recipe is for 4 people and takes 25 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 28-11-2023
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Start by making a béchamel sauce; you can make it even simpler by omitting the onion, bay leaf and cloves from the milk. Fill a medium saucepan with water, a vegetable stock cube and a tablespoon of curry powder.
Peel the kohlrabi and then cut it into any shape you like. We chose to cut them into small wedges, but slices are absolutely fine.
As soon as the water boils, add the kohlrabi pieces. Cook these in the water for around 10 minutes. You will notice that the kohlrabi will soon turn a beautiful yellow. The exact cooking time depends on the size of the kohlrabi pieces.