Creamed Kohl Rabi

Creamed Kohlrabi, a delightful and often overlooked side dish, brings the garden’s freshness to your table in a creamy, comforting form. Kohlrabi, a member of the cabbage family, has a mild, slightly sweet flavor and a crisp texture that transforms beautifully when cooked and combined with a creamy sauce. In this article, we’ll uncover the history and story behind Creamed Kohlrabi, showcasing its roots in traditional European and American cuisine. We’ll also provide a detailed recipe to help you create this wholesome and flavorful dish in your own kitchen.

An Old-World Vegetable: Kohlrabi, believed to have originated in Europe, has been cultivated for centuries. Its name, derived from the German words “kohl” (cabbage) and “rübe” (turnip), hints at its family ties. Historically, kohlrabi has been a staple in European gardens and kitchens, where it’s appreciated for its versatility and adaptability.

The Transition to America: Kohlrabi made its way to North America with European immigrants in the 19th century. As settlers established gardens in the New World, kohlrabi became part of the emerging American culinary landscape. Its mild flavor and ease of cultivation made it a valuable addition to homestead gardens.

Creamed Kohlrabi Emerges: Creamed Kohlrabi likely emerged as a way to celebrate this unique vegetable. The method of cooking it with a creamy sauce added a luxurious touch while maintaining the vegetable’s natural flavor. This dish also reflects the American tradition of using fresh, garden-grown ingredients to create comforting, home-cooked meals.

INGREDIENTS

• 4-5 kohlrabi bulbs, peeled and sliced into thin rounds or cubes
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk (whole or 2%)
• Salt and white pepper, to taste
• Fresh parsley or chives, finely chopped, for garnish (optional)

INSTRUCTIONS

Preparing the Kohlrabi:

1. Start by peeling the kohlrabi bulbs to remove the tough outer skin. Slice them into thin rounds or cubes, depending on your preference. Keep the pieces relatively uniform in size for even cooking.
2. Place the sliced kohlrabi in a pot of boiling salted water. Cook for about 5-7 minutes, or until the kohlrabi becomes tender but not mushy. Drain and set aside.

Making the Creamy Sauce:

1. In a saucepan, melt the butter over medium heat.
2. Add the flour and whisk continuously to create a smooth roux. Cook the roux for about 2 minutes, ensuring it doesn’t brown.
3. Gradually pour in the milk while whisking constantly to prevent lumps from forming. Continue to whisk until the mixture thickens and becomes smooth and creamy, usually about 5-7 minutes.
4. Season the sauce with salt and white pepper to taste. Adjust the seasoning to your preference.

Combining Kohlrabi and Cream Sauce:

1. Add the cooked kohlrabi to the creamy sauce and gently stir to coat the kohlrabi evenly with the sauce.
2. Cook for an additional 2-3 minutes over low heat, allowing the kohlrabi to absorb some of the creamy goodness.

Serving Creamed Kohlrabi:

1. Transfer the Creamed Kohlrabi to a serving dish.
2. Garnish with finely chopped fresh parsley or chives for a burst of color and flavor.
3. Serve this wholesome and delicious side dish hot, alongside your favorite main course.

NOTES:

• Creamed Kohlrabi is a celebration of a versatile garden vegetable that has found its place in both Old-World and New-World cuisine. With its creamy, comforting sauce, this dish transforms kohlrabi into a delightful side that can complement any meal. Enjoy a taste of tradition and garden freshness with Creamed Kohlrabi on your table.