Kohlrabi in creamy sauce


Kohlrabi in creamy sauce is an old-fashioned and easy side dish. Give the kohlrabi a delicious and great color using spices.

25 minutes 4 people Side dishes
Kohlrabi in creamy sauce


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  • 2 kohlrabi
  • 1 tablespoon curry powder
  • 1 vegetable stock cube
  • 1/2 recipe for an easy white sauce, bechamel sauce
  • pepper and salt to taste
Kohlrabi in creamy sauce ingredients
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Kitchen equipment

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  • medium-sized pan
  • cutting board & chef's knife
  • colander


25 minutes 4 people Side dishes

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Preparation -- 15 minutes

First make your own béchamel sauce using our recipe. You can make an even easier version by making it without onion, bay leaf and cloves. FILL a medium-sized pan with water, a vegetable stock cube and a tablespoon curry powder.

PEEL the kohlrabi and chop them in any desired shape. We divided them into wedges, but slices or fine too. 

Kohlrabi in creamy sauce
Kohlrabi in creamy sauce

Finishing the kohlrabi in creamy sauce -- 10 minutes

As soon as the water starts to boil. ADD the kohlrabi pieces. COOK them for about 10 minutes, depending on the size of the pieces. You'll notice they'll start to colour yellow very soon.

DRAIN the cooked kohlrabi and season the sauce with pepper and salt. SERVE with a delicious old-fashioned piece of braised beef and oven-roasted potatoes. Enjoy!

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