Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 kohlrabi, each approx. 200 g
- 20 g butter
- 1 small onion (s), finely chopped
- 6 tablespoon chicken broth
- 200 g cream
- salt
- Pepper from the grinder
- Nutmeg, grated
- Parsley, freshly chopped
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi while retaining the small heart leaves, cut into approx. 1 cm thick slices, then cut into sticks.
- Heat the butter and fry the onion in it until translucent. Add the kohlrabi and toss briefly. Deglaze with the chicken stock and bring to the boil briefly. Then add the cream. Season to taste with salt, pepper and nutmeg and cook the kohlrabi covered over a medium heat for about 10 minutes. Shake the pot every now and then so that nothing burns.
- In the meantime, rinse, pat dry and chop the heart leaves. Arrange the kohlrabi and serve sprinkled with parsley and the heart leaves.
- A wonderful accompaniment to all fine, classic roasts, pan-fried meat as well as fried fish fillet!
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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.
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