The taste and texture of kohlrabi are similar to the broccoli stem, but much milder and sweeter. If bigger then two inches, kohlrabi tends to be woody and unsuitable for vegetable stews. I have yet to find a tender kohlrabi during the winter, although they can still be useful for their flavor in soups. Leave them in large chunks so they can be easily removed before serving. For stew, use only seasonal, tender kohlrabi. Kohlrabi stew is also delicious with béchamel sauce and sour cream, but is better known in its everyday version thickened with either a roux or a simple flour paste.

4 cups chopped kohlrabi
2 Tbsp butter
Salt to taste
2 cups hot water
2 Tbsp minced fresh flat leaf parsley
1 Tbsp flour
3 Tbsp water

• With a sharp paring knife, peel the kohlrabi starting at the stems.
• Wash and dice into chunks.
• Melt two Tbsp of butter in a wide bottomed, deep skillet.
• Add the chopped kohlrabi and sprinkle with salt. I don’t add ground pepper, because it would mask the delicate flavour of the kohlrabi.
• Stir with a wooden spoon and add 2 cups of water.
• Bring to the boil, reduce heat and cover the skillet.
• Cook the kohlrabi for 10-14 minutes. Cooking time depends on how big or small you chopped the kohlrabi.
• Meanwhile wash and chop two sprigs of flat leaf parsley and set it aside.
• In a small bowl combine 1 Tbsp flour and 3 Tbsp cold water.
• When the kohlrabi is tender, stir in the flour paste.
• Bring to the boil and immediately add the parsley.
• Cover the skillet and remove from heat.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!