Kohlrabi in a creamy sauce Vegetarian
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.
Recipe kohlrabi in a creamy sauce
Ingredients
Share this recipe via:
This is what you need
Made by Véronique
Published at 2017-08-12, this recipe is for 4 persons and takes 25 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Preparation – 15 minutes
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.
Finishing the kohlrabi in a creamy sauce – 10 minutes
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.
Drain the kohlrabi and season the sauce and kohlrabi with salt and pepper. Serve with a delicious traditional dish of braised beef and oven-roasted potatoes. Enjoy!
What do you think of this?
5 ratingsWhat about these delicious recipes?
Would you like to leave a comment?
Your email address will not be published. Required fields are marked with *
There aren't any comments left behind yet you can be the very first to comment!