Kohlrabi in cream with potatoes
Gently braised in a pale sauce, with the leaves as the herb — the quiet spring supper.
- Time
- 35 min
- Effort:
- easy
- Season
- spring, summer
- vegetarian
- light
- budget
- quick
- everyday
Ingredients for 4 portions
4kohlrabi
800 gpotatoes
30 gbutter
2 tbspplain flour
300 mlmilk
200 mlvegetable stock (instant)
100 mlcream
½ bunchparsley
to tastenutmeg
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Milk (incl. lactose)
- Celery
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 450 kcal |
|---|---|
| Protein | 13.8 g |
| Fat | 17.5 g |
| Carbohydrates | 55.2 g |
| of which sugar | 17.1 g |
| Fibre | 7.7 g |
| Salt | 0.6 g |
Not counted because listed without a quantity: nutmeg, salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Peel and boil the potatoes. Peel the kohlrabi, cut into batons, keep the tender leaves.
- 2
Melt the butter, stir in the flour, whisk in the milk and stock until smooth.
- 3
Cook the kohlrabi gently in the sauce for 12 minutes, add the cream.
- 4
Season with salt, pepper and nutmeg, stir in the chopped leaves and parsley.