Kohlrabi in lemon cream sauce

    35 min

    Kohlrabi tastes slightly sweeter than turnip and the leaves have a mild spicy taste. Both delicious when cooked in a simple lemon cream sauce. Mix in the leaves towards the end of cooking, just like you would cook spinach.

    2 people made this

    Serves: 4 

    • 350ml double cream, or as needed
    • 3 kohlrabi, peeled and sliced, kohlrabi leaves reserved
    • 2 teaspoons grated lemon zest, or to taste
    • 1 tablespoon lemon juice, or to taste
    • salt and freshly ground black pepper to taste
    • 1 pinch sugar
    • 1 bunch chopped fresh parsley

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Bring cream to the boil in a medium pot. Add kohlrabi and reduce heat. Cover and simmer until kohlrabi is soft, about 20 minutes.
    2. Remove kohlrabi from sauce and place in a bowl; keep warm. Increase heat and cook sauce until thickened, about 5 minutes. Season with lemon zest, lemon juice, salt, pepper and sugar. Stir in parsley. Add kohlrabi back into the pan and coat with sauce.

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