Creamy Dreamy Kohlrabi: Recipes with Luscious White Sauce
Kohlrabi, often unfairly overlooked, is a versatile and delicious vegetable that deserves a place on your plate. With its mild, slightly sweet, and subtly peppery flavor, it’s a delightful addition to soups, salads, stir-fries, and, as we’ll explore today, dishes featuring a rich and comforting white sauce. If you’re new to kohlrabi, don’t be intimidated! This guide will walk you through everything you need to know about preparing and cooking this unique vegetable, culminating in a collection of mouthwatering recipes that showcase its creamy potential.
What is Kohlrabi?
Kohlrabi, also known as a German turnip, is a member of the Brassica family, which also includes cabbage, broccoli, and cauliflower. Despite its name, it’s not a root vegetable; the edible part is the swollen, bulbous stem that grows above ground. Kohlrabi comes in various colors, including pale green, purple, and white-green. The flavor is similar to that of a mild turnip or cabbage, but sweeter and less pungent. Both the bulb and the leaves are edible.
Why You Should Eat Kohlrabi
Beyond its unique flavor, kohlrabi offers a wealth of health benefits:
* **Nutrient-Rich:** Kohlrabi is packed with vitamins and minerals, including vitamin C, potassium, fiber, and vitamin B6.
* **Good Source of Fiber:** Fiber aids digestion, promotes satiety, and helps regulate blood sugar levels.
* **Antioxidant Properties:** Kohlrabi contains antioxidants that protect cells from damage caused by free radicals.
* **Supports Immune Function:** Vitamin C is a powerful immune booster, helping your body fight off infections.
* **Low in Calories:** Kohlrabi is a low-calorie vegetable, making it a great addition to a healthy diet.
Preparing Kohlrabi: A Step-by-Step Guide
Preparing kohlrabi is simple, but it requires a few steps:
1. **Choose the Right Kohlrabi:** Select kohlrabi bulbs that are firm, smooth, and free from blemishes. Smaller kohlrabi tend to be more tender and flavorful.
2. **Remove the Leaves and Stems:** Cut off the leaves and stems from the bulb. Don’t discard the leaves; they can be cooked like spinach or kale.
3. **Peel the Bulb:** Use a sharp vegetable peeler to remove the tough outer skin of the kohlrabi bulb. The skin can be quite thick, so ensure you remove it completely.
4. **Cut or Dice:** Depending on your recipe, you can cut the kohlrabi into slices, cubes, or matchsticks. For dishes with white sauce, dicing or cubing is often the best choice to ensure even cooking and a pleasant texture.
Cooking Kohlrabi: Different Methods
Kohlrabi can be cooked in various ways:
* **Boiling:** Boiling is a simple method for softening kohlrabi before adding it to other dishes. Simply boil diced kohlrabi in salted water until tender.
* **Steaming:** Steaming preserves more nutrients than boiling. Steam diced kohlrabi until tender-crisp.
* **Roasting:** Roasting kohlrabi brings out its natural sweetness. Toss diced kohlrabi with olive oil, salt, and pepper, and roast in the oven until tender and slightly caramelized.
* **Sautéing:** Sautéing is a quick and easy way to cook kohlrabi. Sauté sliced or diced kohlrabi in a pan with oil or butter until tender.
For recipes involving white sauce, boiling or steaming are often preferred methods to pre-cook the kohlrabi before incorporating it into the creamy sauce.
The Art of the White Sauce (Béchamel)
A classic white sauce, also known as béchamel, is the foundation for many creamy dishes. It’s surprisingly easy to make and can be customized with various flavors.
**Basic White Sauce Recipe:**
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups milk (whole milk or 2% milk works best)
* Salt and pepper to taste
* Optional: Nutmeg, garlic powder, onion powder, bay leaf
**Instructions:**
1. **Melt the Butter:** In a saucepan over medium heat, melt the butter.
2. **Add the Flour:** Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Be careful not to brown the flour.
3. **Gradually Add the Milk:** Slowly pour in the milk, whisking continuously to prevent lumps from forming. Start with a small amount of milk and gradually add the rest, ensuring each addition is fully incorporated.
4. **Simmer and Thicken:** Bring the sauce to a simmer, stirring constantly. Reduce the heat to low and continue to simmer for 5-10 minutes, or until the sauce has thickened to your desired consistency. The sauce should coat the back of a spoon.
5. **Season and Flavor:** Season with salt and pepper to taste. If desired, add a pinch of nutmeg, garlic powder, or onion powder for extra flavor. You can also infuse the milk with a bay leaf during the simmering process; remove the bay leaf before serving.
**Tips for a Perfect White Sauce:**
* **Use Cold Milk:** Cold milk helps prevent lumps from forming.
* **Whisk Constantly:** Constant whisking is crucial to ensure a smooth and lump-free sauce.
* **Cook the Roux:** Cooking the roux (butter and flour mixture) for a few minutes removes the raw flour taste.
* **Adjust the Thickness:** If the sauce is too thick, add more milk. If it’s too thin, simmer for a few more minutes.
## Kohlrabi with White Sauce Recipes: A Culinary Adventure
Now that you know how to prepare kohlrabi and make a perfect white sauce, let’s dive into some delicious recipes!
### 1. Classic Creamed Kohlrabi
This simple yet satisfying recipe is a great way to appreciate the natural flavor of kohlrabi.
**Ingredients:**
* 2 medium kohlrabi bulbs, peeled and diced
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups milk
* Salt and pepper to taste
* Pinch of nutmeg
* Fresh parsley, chopped (for garnish)
**Instructions:**
1. **Cook the Kohlrabi:** Boil or steam the diced kohlrabi until tender, about 10-15 minutes. Drain well.
2. **Make the White Sauce:** In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
3. **Add the Milk:** Gradually add the milk, whisking constantly until smooth. Bring to a simmer, reduce heat, and simmer for 5-10 minutes, or until thickened.
4. **Combine Kohlrabi and Sauce:** Add the cooked kohlrabi to the white sauce. Stir to combine.
5. **Season and Serve:** Season with salt, pepper, and nutmeg. Garnish with fresh parsley and serve hot.
**Variations:**
* **Cheese:** Add grated Parmesan or Gruyere cheese to the white sauce for a cheesy twist.
* **Herbs:** Incorporate fresh herbs like thyme or dill into the sauce for added flavor.
* **Onion:** Sauté diced onion in butter before adding the flour for a more complex flavor profile.
### 2. Kohlrabi Gratin with White Sauce and Breadcrumbs
This comforting gratin is perfect for a chilly evening. The breadcrumbs add a delightful crispy topping.
**Ingredients:**
* 2 medium kohlrabi bulbs, peeled and thinly sliced
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups milk
* Salt and pepper to taste
* Pinch of nutmeg
* 1/2 cup grated Parmesan cheese
* 1/2 cup breadcrumbs
* 2 tablespoons melted butter (for breadcrumbs)
**Instructions:**
1. **Cook the Kohlrabi:** Blanch the kohlrabi slices in boiling water for 3-5 minutes until slightly softened. Drain well.
2. **Make the White Sauce:** In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
3. **Add the Milk:** Gradually add the milk, whisking constantly until smooth. Bring to a simmer, reduce heat, and simmer for 5-10 minutes, or until thickened.
4. **Season and Add Cheese:** Season the white sauce with salt, pepper, and nutmeg. Stir in the Parmesan cheese until melted.
5. **Assemble the Gratin:** Layer the kohlrabi slices in a greased baking dish. Pour the white sauce over the kohlrabi.
6. **Prepare the Breadcrumb Topping:** In a small bowl, combine the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture over the gratin.
7. **Bake:** Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
**Variations:**
* **Different Cheeses:** Experiment with different cheeses like Gruyere, cheddar, or mozzarella.
* **Garlic:** Add minced garlic to the white sauce for extra flavor.
* **Ham or Bacon:** Incorporate cooked ham or bacon into the gratin for a heartier dish.
### 3. Creamy Kohlrabi and Potato Soup
This soup is a warming and comforting blend of kohlrabi, potatoes, and creamy white sauce.
**Ingredients:**
* 1 medium kohlrabi bulb, peeled and diced
* 2 medium potatoes, peeled and diced
* 4 cups vegetable broth
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup milk
* Salt and pepper to taste
* Fresh chives, chopped (for garnish)
**Instructions:**
1. **Cook the Vegetables:** In a large pot, combine the kohlrabi, potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
2. **Make the White Sauce:** In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
3. **Add the Milk:** Gradually add the milk, whisking constantly until smooth. Bring to a simmer, reduce heat, and simmer for 5-10 minutes, or until thickened.
4. **Blend the Soup (Optional):** If you prefer a smooth soup, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a regular blender in batches.
5. **Combine Soup and Sauce:** Stir the white sauce into the soup. Season with salt and pepper to taste.
6. **Serve:** Garnish with fresh chives and serve hot.
**Variations:**
* **Other Vegetables:** Add other vegetables like carrots, celery, or leeks for added flavor and nutrients.
* **Spices:** Experiment with different spices like cumin, coriander, or turmeric.
* **Cream:** Add a splash of heavy cream for an even richer and creamier soup.
### 4. Kohlrabi and Chicken Casserole with White Sauce
This casserole is a complete and satisfying meal featuring tender chicken, kohlrabi, and a creamy white sauce.
**Ingredients:**
* 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
* 2 medium kohlrabi bulbs, peeled and diced
* 1 cup frozen peas
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups milk
* Salt and pepper to taste
* Pinch of nutmeg
* 1/2 cup grated cheddar cheese
**Instructions:**
1. **Cook the Chicken:** In a skillet, cook the chicken over medium heat until cooked through. Season with salt and pepper.
2. **Cook the Kohlrabi:** Boil or steam the diced kohlrabi until tender, about 10-15 minutes. Drain well.
3. **Make the White Sauce:** In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
4. **Add the Milk:** Gradually add the milk, whisking constantly until smooth. Bring to a simmer, reduce heat, and simmer for 5-10 minutes, or until thickened.
5. **Season and Add Cheese:** Season the white sauce with salt, pepper, and nutmeg. Stir in half of the cheddar cheese until melted.
6. **Assemble the Casserole:** In a greased casserole dish, combine the cooked chicken, kohlrabi, and peas. Pour the white sauce over the mixture.
7. **Top with Cheese:** Sprinkle the remaining cheddar cheese over the casserole.
8. **Bake:** Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
**Variations:**
* **Different Vegetables:** Add other vegetables like carrots, broccoli, or green beans.
* **Different Meats:** Substitute chicken with turkey, ham, or sausage.
* **Cream of Mushroom Soup:** Use cream of mushroom soup instead of white sauce for a different flavor profile.
### 5. Sautéed Kohlrabi with White Wine and Cream Sauce
This elegant dish features sautéed kohlrabi in a delicate white wine and cream sauce.
**Ingredients:**
* 2 medium kohlrabi bulbs, peeled and thinly sliced
* 2 tablespoons olive oil
* 1/4 cup dry white wine
* 1/2 cup heavy cream
* 2 tablespoons butter
* 1 tablespoon lemon juice
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)
**Instructions:**
1. **Sauté the Kohlrabi:** In a large skillet, heat the olive oil over medium heat. Add the kohlrabi slices and sauté until tender-crisp, about 8-10 minutes. Season with salt and pepper.
2. **Deglaze with White Wine:** Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
3. **Add Cream and Butter:** Stir in the heavy cream and butter. Bring to a simmer and cook for 2-3 minutes, or until the sauce has slightly thickened.
4. **Finish with Lemon Juice:** Stir in the lemon juice.
5. **Serve:** Garnish with fresh parsley and serve hot.
**Variations:**
* **Garlic:** Add minced garlic to the skillet before adding the kohlrabi.
* **Shallots:** Sauté minced shallots along with the kohlrabi for added flavor.
* **Herbs:** Incorporate fresh herbs like thyme or rosemary into the sauce.
Tips for Cooking with Kohlrabi
* **Don’t Overcook:** Overcooked kohlrabi can become mushy. Cook it until it’s tender-crisp.
* **Taste as You Go:** Adjust the seasoning to your liking. Kohlrabi’s mild flavor pairs well with a variety of spices and herbs.
* **Experiment with Different Textures:** Try grating kohlrabi for salads or slaws, or dicing it for soups and stews.
* **Use the Leaves:** Don’t forget about the kohlrabi leaves! They can be cooked like spinach or kale and added to soups, stir-fries, or salads.
* **Store Properly:** Store kohlrabi bulbs in the refrigerator for up to several weeks. Store the leaves separately and use them within a few days.
Conclusion
Kohlrabi with white sauce is a surprisingly versatile and delicious combination. Whether you’re looking for a simple side dish, a comforting gratin, or a hearty casserole, there’s a kohlrabi recipe with white sauce that’s perfect for you. So, embrace this often-overlooked vegetable and discover the creamy, dreamy possibilities that await!