Recipe courtesy of Tamara Reynolds

German-Style Kohlrabi

This recipe was inspired by an old German cookbook that was shared with me in Fredericksburg by the farmers Jon Engel and his girlfriend, Cypress Sigman. Many of the guests hadn't had this since they were kids and make cracks about it being old fashioned. Kohlrabi is an often overlooked vegetable that is in the cabbage family, but milder. The laugh was on them. They ate every bite. Fresh nutmeg makes all of the difference here. It is worth it.
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6 servings
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4 kohlrabi, tops removed, peeled and thinly sliced

4 tablespoons butter

2 tablespoons all-purpose flour

1 pint half-and-half

Whole nutmeg, for grating


  1. Bring a 3 or 4-quart pot of water to a boil, and give it a good couple pinches of salt. Add the kohlrabi and boil until tender but not falling apart, about 8 minutes. Drain and set aside on the plate you plan to serve the kohlrabi on. Melt the butter in the same pot, and then sprinkle the flour over. Whisk constantly until the flour is cooked and turns a light tan color, about 3 minutes. Gradually add the half-and-half, whisking the entire time. Turn the heat down to a simmer, and keep whisking until the sauce thickens, about 10 minutes. Pour the hot sauce over the kohlrabi, and grate a dusting of nutmeg with a thin grater over the entire dish. Season with salt and serve!