Reviewed: Nov. 18, 2009

I submitted this original recipe, and I want to warn you that the amounts of nutmeg and pepper were too much (compared to my original recipe)!!! This is definitely a taste-as-you-season sauce! Start with 1/4 tsp. of each and build up from there as you taste! Thanks for trying my recipe :) As with any recipes on this site, it's a good idea to use your own judgement when it comes to any ingredients--it's also nice when people put tips for improvements in their posts!

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Reviewer:

Valerie S.

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Reviewed: Jul. 13, 2009

Kohlrabi is not sold in stores and I found it at the farmers market. I was thrilled! Then I was wondering if the sauce would be here on the website. I couldnt tell you how excited I was to have it available on line. My family is from Germany and we had this all of the time growing up. I just can't make it. We just had an exchange student from Germany and I asked his mom to make the white sauce if I was to buy califlower. She brough back many happy memories of all the wonderful dinners that my mom made. I will use this again and again. I added more pepper and that's just a personal taste. You did wonerful and now I can make it !!

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Anita Martin

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2009

I give this a "3" as overall, it was a good recipe. I liked the texture of the kohlrabi cooked, as I have always ate it raw with a little salt, like a radish. I took others advice and cut the pepper in half and the teaspoon seemed to give it a good pepper kick. I'm not a big fan of nutmeg, so I did not enjoy this like I thought I would. I will definitely try again, but omit the nutmeg and maybe add some red pepper, and maybe thyme and basil. Thanks for giving me something new to try! I am always looking for something different.

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Reviewer:

Renee W.

Cooking Level: Intermediate

Home Town: Lake Station, Indiana, USA

Living In: Hamlet, Indiana, USA

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Reviewed: Jul. 1, 2009

Fantastic!!! I got my first vegetables from the CSA (community sponsored agriculture) for the year and had no idea what to make with kohlrabi and potatoes. I did a Google recipe search and it brought me this tasty, filling, vegetarian dish. Wonderful!! I recommend making this with less than the listed amount of kohlrabi - I used only one but kept the rest of the recipe the same (needed a touch more flour to thicken the sauce though.) It makes it very saucy which is great for ladling over sauteed scalloped potatoes. Yum! This recipe has made me a die hard kohlrabi fan! Thanks!

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Lisa

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Reviewed: Jun. 20, 2009

"Kohl" is german for cabbage and "Kohlrabi" is a german word. Thus saying, kohlrabi will taste like cabbage or Broccoli... Great recipe - just like we do it here in Germany. I didn't put any cream in or did I let the sauce cook the extra 10 min. After the sauce thickened enough, I put in the kohrabi. The extra flavor in the sauce comes from using the drained cooking water for it!

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AmiGermanCook

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Jun. 18, 2009

The first time I've had Kohlrabi. This recipe was awesome. My 4 and 3 year olds are downing it!!

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Sarah

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Reviewed: Dec. 14, 2008

Ick. I wish I'd eaten my homegrown kohlrabi raw.

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Susanne

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Reviewed: Oct. 13, 2008

I would have given this a higher rating if it wasn't for the white pepper. I should have realized before I added it to the sauce that it was too much. I don't really like my food spicy hot and even if I did, the amount of pepper is overwhelming. That's all I tasted. I'm going to make this again, but this time, just a dash of the pepper. The sauce did have a lovely creamy flavor/texture that complemented the kohlrabi.

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Reviewer:

cherylg

Cooking Level: Expert

Home Town: New Windsor, New York, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Sep. 18, 2008

Yuck. I LOVE kohlrabi but this sauce was terrible. I ended up washing the sauce off of my kohlrabi so it didn't go to waste.

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Aug. 18, 2008

Nice take on kohlrabi.

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SKYSBLUE

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Reviewed: Jul. 12, 2008

This was my first kohlrabi dish ever. It was pretty good - I didn't love the tast of the kohlrabi itself (tastes like broccoli stems) but the sauce was good. I'd make it again this way.

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Sharon

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Reviewed: Jun. 23, 2008

This recipe looked appealing as I've just been exposed to kohlrabi. I agree with another reviewer that being a novice when peeling I didn't get all the fibrous peeling out. HOWEVER, I found that the 2 tsp of white pepper was way too much -- making the dish inedible. However, I will try again without adding the pepper.

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taitmich

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Reviewed: May 28, 2008

Today was 'try a new vegetable' day. This dish was very tasty, and the nutmeg was indeed a nice touch. I steamed mine for 8 minutes instead of boiling, but I don't think it would make a huge difference. I didn't have any cream but didn't substitute anything either. I eyeballed everything in the sauce, pretty much, but the quote from the husband is "hardly ever does a vegetable taste that good". It seems to have a cabbage-like flavor over potato-like texture. I'll be saving this and will serve it to company at next chance. A warning to those who are new to the lumpy purple thing like me: there were some infrequent fibrous bits present, which I attributed to my being a kohlrabi-peeling novice.

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GRIFFAC

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Reviewed: Oct. 25, 2007

This is the first time I've made kohlrabi and we (my husband and I) loved it fixed this way. I didn't have the cream for the sauce, so I just added a little more butter and thickened it more with a little bit of cornstarch. The flavor of the nutmeg came through nicely. This one's a keeper!

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