Cheesy Kohlrabi: A Comfort Food Classic

I remember the first time I tasted kohlrabi. My grandmother, a woman who could coax flavor from the most humble of vegetables, presented it simply sautéed with butter and a sprinkle of salt. Its mild, slightly sweet, and almost turnip-like flavor was a revelation. It wasn’t until years later, experimenting in my own kitchen, that I discovered the magic of kohlrabi baked in a creamy, cheesy sauce – a dish that now holds a special place in my heart, bringing back the warmth and simple pleasures of my grandmother’s kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Dietary Type: Vegetarian

Ingredients

• 8 medium kohlrabi, peeled and sliced into 1/4 inch slices
• 1/2 teaspoon salt
• 3 teaspoons butter
• 1/4 cup all-purpose flour
• 1 (10 1/2 ounce) can condensed chicken broth
• 1/4 cup shredded American cheese
• 1/8 teaspoon ground allspice
• 2 teaspoons chopped parsley (for garnish)

Equipment Needed

• 2-quart saucepan
• 3-quart saucepan
• Colander or strainer

Instructions

1. In a 2-quart saucepan, bring about 1 inch of water to a boil over medium heat.

2. Add the sliced kohlrabi and salt to the boiling water.

3. Reduce the heat to low, cover the saucepan, and simmer for 30 minutes, or until the kohlrabi is tender. Check for doneness by piercing with a fork; it should be easily pierced with slight resistance.

4. Once the kohlrabi is tender, drain it thoroughly in a colander or strainer. Set aside.

5. While the kohlrabi is simmering, prepare the cheese sauce. In a 3-quart saucepan, melt the butter over low heat.

6. Stir the flour into the melted butter until the mixture is smooth. This creates a roux, the base for the creamy sauce. Be sure to stir constantly to prevent burning.

7. Gradually add the undiluted condensed chicken broth to the flour-butter mixture.

8. Continue to cook, stirring constantly, until the mixture is thickened. This should take about 5-7 minutes. The sauce is ready when it coats the back of a spoon.

9. Remove the saucepan from the heat.

10. Stir in the shredded American cheese until it is completely melted and the sauce is smooth. Ensure there are no lumps of cheese remaining.

11. Add the drained kohlrabi to the cheese sauce.

12. Cook over low heat, stirring gently, until the kohlrabi is heated through. This should only take a few minutes. Avoid overcooking at this stage, as the sauce can become too thick.

13. Remove from heat and sprinkle with the ground allspice.

14. Garnish with the chopped parsley before serving.

Expert Tips & Tricks

• For a richer flavor, try using a combination of cheeses. A sharp cheddar or Gruyere would complement the mildness of the kohlrabi beautifully. Just be sure they melt well!
• Don’t overcrowd the saucepan when boiling the kohlrabi. If necessary, cook it in batches to ensure even cooking.
• If you prefer a smoother sauce, use a whisk instead of a spoon to stir in the chicken broth. This will help prevent lumps from forming.
• To prevent a skin from forming on the sauce while it’s simmering, place a piece of buttered parchment paper directly on the surface.
• If your sauce becomes too thick, add a splash of milk or cream to thin it out.

Serving & Storage Suggestions

Cheesy Kohlrabi is best served warm, immediately after preparation, to ensure the cheese sauce is at its creamiest. It makes a wonderful side dish to roasted chicken, pork, or fish. It can also be served as a comforting vegetarian main course.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally, until heated through. You may need to add a splash of milk or cream to loosen the sauce. Freezing is not recommended as the cheese sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	53.1 kcal	N/A
Calories from Fat	22 g	43%
Total Fat	2.5 g	3%
Saturated Fat	1.4 g	6%
Cholesterol	5.6 mg	1%
Sodium	553.2 mg	23%
Total Carbohydrate	4.4 g	1%
Dietary Fiber	0.2 g	0%
Sugars	0.2 g	0%
Protein	3 g	6%

Variations & Substitutions

• Different Cheese: Feel free to experiment with different cheeses. Gruyere, Swiss, or even a smoked Gouda would add interesting flavor profiles.
• Spice It Up: Add a pinch of red pepper flakes to the cheese sauce for a touch of heat.
• Vegetable Medley: Incorporate other vegetables like carrots or potatoes for a heartier dish. Simply add them to the boiling water along with the kohlrabi.
• Creamy Swap: Substitute half-and-half or heavy cream for a portion of the chicken broth for an even richer sauce.
• Herb Infusion: Infuse the butter with fresh thyme or rosemary before making the roux for added depth of flavor. Remove the herbs before adding the flour.

FAQs (Frequently Asked Questions)

Q: Can I use frozen kohlrabi?
A: While fresh kohlrabi is preferred, frozen kohlrabi can be used in a pinch. Be sure to thaw it completely and drain any excess water before adding it to the recipe.

Q: Can I make this ahead of time?
A: Yes, you can prepare the kohlrabi and cheese sauce separately ahead of time. Store them in the refrigerator and combine them just before serving, reheating gently until heated through.

Q: Is there a substitute for condensed chicken broth?
A: You can use regular chicken broth, but you’ll need to simmer it for a longer time to reduce it and thicken the sauce. Alternatively, you can use a vegetarian broth for a vegetarian version.

Q: What if my cheese sauce is too thick?
A: Gradually whisk in a little milk or cream until it reaches your desired consistency.

Q: Can I bake this in the oven for a gratin-style finish?
A: Absolutely! Transfer the kohlrabi and cheese sauce to an oven-safe dish, top with breadcrumbs or extra cheese, and bake at 375°F (190°C) until golden brown and bubbly.

Final Thoughts

This Cheesy Kohlrabi is more than just a recipe; it’s a journey back to the simple, comforting flavors of my childhood. I encourage you to try it, experiment with different cheeses and spices, and make it your own. Share your creations and feedback – I’d love to hear how it turns out for you. This dish pairs beautifully with a crisp white wine or a light, refreshing salad, completing a meal that’s both satisfying and memorable. Happy cooking!