John Myers
Steam Cooked Kohlrabi
The perfect steam cooked kohlrabi recipe with a picture and simple step-by-step instructions.
For the sauce:
- 1 Steam insert
- 1 Cup Water
- 30 g Butter
- 1 small Diced onion
- 30 g Flour
- 200 ml Vegetable broth
- 100 ml Cream
- Salt and pepper
- Kohlrabi green
- Peel the kohlrabi and place the tender inner leaves in ice-cold water for 10 minutes. Here they get nice and crunchy and can then be diced very finely. Cut the tubers into even cubes and place in the steamer insert.
- Put this in a saucepan, add a cup of water and bring to the boil with the lid on. Cook for about 8 to 10 minutes, I recommend a cooking test, because the kohlrabi should still have a bit of bite.
- For the sauce, fry the diced onion in the butter until translucent, dust the flour over it and sweat while stirring. Then gradually stir in the vegetable stock and cream and let the sauce simmer gently for about 7 minutes. Fold in the steamed kohlrabi cubes with the chopped greens and bring the vegetables to the boil again. Season with salt and pepper and serve.
- I served my kohlrabi vegetables today with a schnitzel with rosemary potatoes. We liked it very much.
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