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
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
Method Prep:10min › Cook:25min › Ready in:35min
Bring cream to the boil in a medium pot. Add kohlrabi and reduce heat. Cover and simmer until kohlrabi is soft, about 20 minutes.
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.