This recipe is private


Russ Myers


Kohlrabi (also known as cabbage turnip) is the most unusual of the cabbage family. It looks more like a large pale green turnip than a cabbage and has a delicate, nut-like flavor all its own.


★★★★★ 2 votes

4-6 servings
15 Min
15 Min
Stove Top


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8 bulbs kohlrabi, prepared for cooking
1 1/2 C. boiling water
1 tsp. salt
1/8. pepper
2 Tbs. butter

How to Make Kohlrabi


  • 1Remove leaves and stems and discard (if they're very young and tender, they can be cooked with other greens or tossed into salads). Wash bulbs, peel, and cut up into 1/2-inch cubes, place in a saucepan with water and salt, cover, and boil gently 15 minutes until fork-tender. Drain well. Mix with 1 1/2 cups hot medium white sauce or bechamel sauce, add a pinch of mace, and serve.

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About Kohlrabi

Course/Dish: Vegetables, Fruit Sides
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom

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