Czech Summer Kohlrabi: A Creamy, Comforting Delight
The scent of kohlrabi always takes me back to my grandmother’s kitchen in Prague. Every summer, the air would be filled with the earthy aroma of this unusual vegetable simmering away with butter and onions. She had a way of transforming simple ingredients into the most comforting and delicious meals, and her creamy kohlrabi was a particular favorite. The subtle sweetness of the kohlrabi, the richness of the sauce, and the fresh parsley – it was pure culinary magic. It’s a dish that speaks of warm summer days, family gatherings, and the simple pleasures of life.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Dietary Type: Vegetarian
Ingredients
- 1 cup finely chopped onion
- 1 lb kohlrabi, peeled and cut into stick pieces about 1 1/4 inches long and 1/4 inch thick
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper, about
- 1 tablespoon flour
- 1 cup milk
- 1/3 cup fresh parsley, finely chopped
Equipment Needed
- Heavy frying pan
- Knife
- Cutting board
- Measuring cups and spoons
- Spatula or spoon
Instructions
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Begin by preparing your vegetables. Peel the kohlrabi and cut it into sticks approximately 1 1/4 inches long and 1/4 inch thick. Finely chop the onion and mince the parsley.
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In a heavy frying pan, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent and softened, about 5-7 minutes. Be careful not to burn the butter.
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Add the kohlrabi sticks to the pan with the sautéed onions. Stir to ensure the kohlrabi is well coated with the melted butter.
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Season the kohlrabi and onions with salt and pepper. Stir to distribute the seasonings evenly.
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Cover the frying pan tightly with a lid. This will help to steam the kohlrabi and cook it evenly.
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Cook the kohlrabi, stirring occasionally, until it is tender. This should take approximately 25 minutes. The kohlrabi should be easily pierced with a fork when it is ready.
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Once the kohlrabi is tender, sprinkle the flour over the mixture in the pan. Stir continuously to mix the flour evenly with the kohlrabi and onions. This will help to create a smooth and thickened sauce.
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Gradually add the milk to the pan, stirring constantly to prevent any lumps from forming. Continue cooking and gently stirring the mixture until the milk thickens into a smooth sauce. This may take a few minutes.
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Taste the sauce and adjust the seasoning as needed. Add more salt and pepper to taste, ensuring that the dish is generously seasoned. The flavor of the kohlrabi is quite mild, so don’t be afraid to be bold with the seasoning.
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Remove the pan from the heat and stir in the finely chopped fresh parsley. The parsley will add a burst of freshness and color to the dish.
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Serve immediately.
Expert Tips & Tricks
- For a richer sauce: Use whole milk or even half-and-half instead of milk. You could also add a tablespoon of cream cheese at the end for extra richness.
- Don’t overcook the kohlrabi: The kohlrabi should be tender but still have a slight bite to it. Overcooked kohlrabi can become mushy.
- Add a touch of acidity: A squeeze of lemon juice or a dash of white wine vinegar at the end can brighten up the flavors of the dish.
- Make it ahead: You can prepare the kohlrabi up to the point of adding the milk. Store it in the refrigerator and then finish the recipe just before serving.
Serving & Storage Suggestions
Serve the Czech Summer Kohlrabi hot as a side dish. It pairs beautifully with boiled potatoes tossed in butter and parsley, thin slices of boiled beef with grated fresh or prepared horseradish, and German-style mustard. For a complete Czech-inspired meal, serve with a fully flavored cold beer.
Leftover kohlrabi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, stirring occasionally. You may need to add a splash of milk if the sauce has thickened too much. Avoid freezing, as the sauce may separate upon thawing.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 197.5 kcal | N/A |
| Calories from Fat | N/A | 64% |
| Total Fat | 14 g | 21% |
| Saturated Fat | 8.7 g | 43% |
| Cholesterol | 39.1 mg | 13% |
| Sodium | 429.2 mg | 17% |
| Total Carbohydrate | 15.8 g | 5% |
| Dietary Fiber | 4.9 g | 19% |
| Sugars | 4.7 g | N/A |
| Protein | 4.8 g | 9% |
Variations & Substitutions
- Dairy-Free: Substitute the butter with olive oil or a plant-based butter alternative. Use unsweetened almond milk or oat milk in place of cow’s milk.
- Gluten-Free: Ensure the flour you use is a gluten-free blend suitable for thickening sauces. Tapioca starch or cornstarch can also be used.
- Vegetable Medley: Add other seasonal vegetables to the dish, such as carrots, peas, or green beans.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy twist.
- Herbs: Experiment with different herbs, such as dill, chives, or thyme, instead of parsley.
FAQs (Frequently Asked Questions)
Q: Can I use frozen kohlrabi?
A: While fresh kohlrabi is preferable, you can use frozen kohlrabi in a pinch. Be sure to thaw it completely and drain off any excess moisture before adding it to the pan.
Q: How do I know when the kohlrabi is cooked through?
A: The kohlrabi should be tender and easily pierced with a fork. Avoid overcooking it, as it can become mushy.
Q: Can I add cheese to this dish?
A: Yes, a sprinkle of grated Parmesan cheese or a dollop of cream cheese can add richness and flavor to the dish. Add it towards the end of cooking.
Q: What can I serve this with?
A: This dish is traditionally served with boiled beef, boiled potatoes, and mustard, but it also pairs well with roasted chicken, pork chops, or sausages.
Q: Can I make this recipe vegan?
A: Yes, simply substitute the butter with olive oil or a vegan butter alternative and use plant-based milk in place of cow’s milk.
Final Thoughts
This Czech Summer Kohlrabi recipe is more than just a dish; it’s a taste of home, a reminder of simpler times, and a celebration of fresh, seasonal ingredients. I encourage you to try it out and experience the comforting flavors for yourself. Feel free to adjust the recipe to your liking and don’t hesitate to share your creations with friends and family. Bon appétit, or as we say in Czech, Dobrou chuť!