Kohlrabi has a mild, gently sweet flavor that pairs well with a creamy sauce. Here, tender pieces are coated in a smooth mixture of butter, garlic, milk, and heavy cream, then finished with fresh dill and lemon.
The sauce is lightly thickened with flour, so it clings to the kohlrabi without hiding its flavor. Lemon juice and zest bring brightness, while black pepper adds a little warmth. Serve this side dish warm, while the sauce is silky and the dill is fragrant.
Cut the kohlrabi evenly for tender pieces
Peel the kohlrabi before cutting it into pieces. Aim for similar sizes so they become tender at about the same time. If some pieces are much larger than others, they may still be firm when the smaller ones are ready.
Boiling the kohlrabi in salted water seasons it as it cooks. Check for fork-tenderness rather than relying only on appearance: the fork should enter easily, but the pieces should still hold their shape. Drain them well so excess water does not thin the finished sauce.
Build a smooth, lightly thickened sauce
Melt the butter over medium-low heat, then cook the finely chopped garlic until fragrant. Stir in the flour so it combines with the butter before you begin whisking in the milk and heavy cream. Adding the dairy slowly and whisking as you go helps keep the sauce smooth.
Once the dairy is incorporated, let the sauce simmer while you whisk. It should become smooth and thick enough to coat a spoon. Keep the heat gentle and continue stirring so the flour thickens evenly and the sauce does not catch on the bottom of the pan. Season with kosher salt and black pepper; the kohlrabi has already been cooked in salted water, so taste before adjusting further.
Finish with lemon and fresh dill
Gently turn the drained kohlrabi in the sauce so the pieces are coated without breaking apart. Take the pan off the heat before stirring in the lemon juice, finely grated zest, and chopped fresh dill. This keeps the fresh, citrusy flavors distinct in the creamy sauce.
Taste the finished dish and adjust the seasoning as needed. The lemon should brighten the sauce, while the dill adds a fresh herbal note. If the sauce seems thin, make sure the kohlrabi was drained well; if it feels too thick, gentle stirring as everything comes together helps the sauce coat the pieces evenly.
Frequently Asked Questions
How can you tell when the kohlrabi is tender?
Pierce a piece with a fork. It should enter easily, while the kohlrabi still holds its shape. Cutting the pieces to a similar size helps them cook evenly, so check a few pieces rather than judging by the smallest one alone.
Why is the sauce thickened with flour?
The flour combines with the butter to give the milk and heavy cream enough body to cling to the kohlrabi. Whisk the dairy in gradually and keep stirring as the sauce simmers to help it turn out smooth.
When should you add the lemon and dill?
Stir in the lemon juice, finely grated zest, and chopped fresh dill after removing the pan from the heat. That timing lets their fresh flavors stand out against the creamy sauce. Taste afterward and adjust the seasoning if needed.
Creamy Kohlrabi with Dill and Lemon
Course: Side DishCuisine: AmericanDifficulty: Easy4
servings15
minutes18
minutes270
kcal33
minutesTender kohlrabi gets coated in a creamy, lightly thickened sauce with fresh dill and lemon. Serve it warm as a vegetable side.
Ingredients
8 cups water
1 tsp kosher salt, for the water
2 lb kohlrabi, peeled and cut into 1-inch pieces
2 tbsp unsalted butter
1 clove garlic, finely chopped
2 tbsp all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp fresh lemon juice
1 tsp finely grated lemon zest
2 tbsp chopped fresh dill
Directions
- Bring the water and 1 teaspoon salt to a boil in a large saucepan. Add the kohlrabi and boil for 12 minutes, until fork-tender. Drain well.
- While the kohlrabi drains, melt the butter in a saucepan over medium-low heat for 30 seconds. Add the garlic and cook for 30 seconds, then stir in the flour and cook for 1 minute. Slowly whisk in the milk and cream. Add the remaining 1/2 teaspoon salt and the pepper; simmer for 2 minutes, whisking, until smooth and thickened.
- Stir the drained kohlrabi into the sauce and cook for 2 minutes, gently turning the pieces to coat. Remove from the heat and stir in the lemon juice, lemon zest, and dill. Taste and adjust the seasoning before serving.
Notes
- Cut the kohlrabi into similar-size pieces so they become tender at about the same time.
