Kohlrabi

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut off the tender green leaves from the tubers and chop finely. Peel one - if possible the tenderest - kohlrabi tuber and grate it finely. Peel the other sixths and cut into small slices. Cook them in a little salted water with a pinch of sugar (as an osmosis brake) for about 10 minutes. Remove.
Melt the butter in a saucepan, sweat the flour in it and gradually deglaze with some of the cooking liquid, let it boil for another 10 minutes. Season to taste with lemon juice, nutmeg, and salt and pepper, then reheat the cooked vegetables. Finally stir in the grated raw kohlrabi and sprinkle with the chopped greens.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.