Kohlrabi has an unique look – it’s round and bulbous with lots of trimmed stems at the farmer’s market. It’s a vegetable that always looks interesting, yet I seldom buy it because I’m not quite sure what to do with it. So I was thrilled when I noticed a recipe for Kohlrabi with Golden Sauce in a hundred-year-old cookbook.
The Kohlrabi with Golden Sauce was a lovely creamed vegetable dish. Kohlrabi is a member of the cabbage family, and it was slightly peppery with sweet undertones. The Golden Sauce was basically a white sauce plus an egg yolk.
Here’s the recipe updated for modern cooks:
Kohlrabi with Golden Sauce
2 cups diced kohlrabi (1/2 inch cubes)
2 tablespoons butter + 2 tablespoons butter
2 tablespoons flour
1 cup milk
1 egg yolk, beaten
Put diced kohlrabi in a saucepan and cover with water. Put on burner, and bring to a boil using high heat; reduce heat and simmer until tender (about 20 minutes). Remove from heat and drain. Add 2 tablespoons of butter to the pan with the hot cooked kohlrabi and cover.
In the meantime, in another pan, using medium heat, melt 2 tablespoons butter; then stir in the flour. Gradually, add the milk while stirring constantly. Continue stirring until the white sauce thickens. Put a tablespoons of the thickened white sauce in the bowl with the beaten egg yolk; stir immediately. Then add the egg yolk mixture to the white sauce, stir to thoroughly combine. Removed from heat.
Remove lid from pan with cooked kohlrabi, and gently stir to coat kohlrabi with the melted butter. Put in serving dish. Pour the golden white sauce over the kohlrabi.
A Hundred Years Ago 
Interesting. i think I’d choose to cook the kohlrabi far less – 5 minutes at most. But I do prefer my veg. quite al dente.
I am not sure I have ever had that. Maybe I should try it.
Sounds tasty! I’ve only had kohlrabi raw in a salad… This sounds interesting and a possible side dish that my husband would really enjoy!
This sounds lovely!
Ooh, this does look good!
If you want an idea of how else to prepare kohlrabi, slice it as thin as you can. Then butter a piece of bread and put the kohlrabi slices on top of it. This is a light, crunchy, and creamy snack my grandmother makes every summer!
I can imagine this is good! Don’t eat much kohlrabi around here… not sure why.
This dish was great. I liked the texture of the kohlrabi cooked. Nice flavor.
Nice to hear that you enjoyed this recipe.