Creamy kohlrabi with nutmeg

Name: Creamy kohlrabi with nutmeg
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: german
Ingredients: 4 kohlrabi; 1 onion; 2 tbsp butter; 1 cup vegetable broth; 0.666666 cup crème fraîche; salt; pepper; nutmeg (ground); 0.5 lemon (for serving)

Based on 11 ratings

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Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"This is an adapted version of the classic German recipe for creamed kohlrabi or 'cremiges Kohlrabigemüse'. Feel free to use herbs such as chives, parsley or tarragon to elevate the flavor. Carrots can be a great addition for extra color and crunch!"

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

½ tbsp

62½ ml

37½ g

salt

⅛

Utensils

cutting board, knife, frying pan, cooking spoon

Nutrition per serving

Cal89

Fat7 g

Protein2 g

Carb7 g

Step 1/3
- 1 kohlrabi
- ¼ onion
- cutting board
- knife
Peel the kohlrabi, remove any woody parts and cut into strips. Reserve some of the fresh leaves and finely chop them for garnish later. Finely chop onion.
Step 2/3
- ½ tbsp butter
- salt
- pepper
- nutmeg (ground)
- frying pan
- cooking spoon
In a frying pan, melt butter. Add onion and fry until translucent. Then add kohlrabi strips, fry for approx 2–3 min. Season with salt, pepper and freshly ground nutmeg to taste.
Step 3/3
- 62½ ml vegetable broth
- 37½ g crème fraîche
- salt
- ⅛ lemon (for serving)
Deglaze with vegetable broth and let cook for approx. 15 min. covered, over medium heat until the kohlrabi is soft and the sauce is reduced. Remove from heat, stir in crème fraîche and season with salt again. Finish with lemon juice and garnish with chopped kohlrabi greens and some lemon zest if desired.
Enjoy your meal!