Kohlrabi with Cream

  • 2 1/4 lb kohlrabi
  • 1 cup double cream
  • 2 tbsp chopped flat-leaf italian parsley
  • salt and pepper

Contributed by: Lorenza De'Medici

Source: 'A Passion for Vegetables'

Serves 6


  1. Bring a large saucepan of salted water to a boil
  2. Peel the kohlrabi and cute them into julienne strips.
  3. Cook in the water for about 5 minutes, then drain and replace in the saucepan.
  4. Add the cream and pepper to taste and cover.
  5. Cook over a low heat for 5 minutes more, uncover and continue cooking until most of the cream has evaporated.
  6. Add the parsley, mix well, arrange on a platter and serve immediately.

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