Quick Recipe Version (TL;DR)
Quick Ingredients
- 900 g small waxy potatoes (about 2 lb)
- 750 g kohlrabi (about 2 medium), peeled and cut into 1 cm batons or half-moons
- 1 small yellow onion (80 g), finely chopped
- 5 tbsp unsalted butter, divided
- 2 tbsp all-purpose flour
- 240 ml low-sodium stock (chicken or vegetable)
- 240 ml whole milk
- 120 ml heavy cream
- 1 tsp fresh lemon juice
- 1/4 tsp ground nutmeg
- 1 tsp sugar (optional)
- 1 tbsp kosher salt (for potato water), plus fine salt and pepper to taste
- 4 bratwurst links (100–120 g each)
- 1 tbsp neutral oil
- 3 tbsp chopped fresh flat-leaf parsley
- Mustard, for serving (optional)
Do This
- 1. Prep: Peel and cut kohlrabi; scrub/cut potatoes; chop onion and parsley.
- 2. Boil potatoes in 1.5–2 L water with 1 tbsp kosher salt until tender, 15–20 minutes.
- 3. Sauté onion in 3 tbsp butter (medium heat) 2–3 minutes; add kohlrabi and cook 3 minutes.
- 4. Sprinkle in 2 tbsp flour; whisk in stock and milk. Simmer 10–12 minutes until kohlrabi is just tender.
- 5. Stir in cream, lemon, nutmeg, optional sugar; season with salt and pepper. Simmer 2–3 minutes.
- 6. Brown bratwurst in 1 tbsp oil over medium heat, turning, 8–10 minutes. Add 2 tbsp water, cover 2–3 minutes to reach 71°C/160°F.
- 7. Drain potatoes; toss with 2 tbsp butter, parsley, salt, and pepper. Plate with creamed kohlrabi and bratwurst; serve with mustard.
Why You’ll Love This Recipe
- Classic German comfort: silky creamed kohlrabi, buttery parsley potatoes, and crisp, juicy bratwurst.
- Balanced textures and flavors: velvety sauce, tender-crisp kohlrabi, and herb-bright potatoes.
- Weeknight-friendly and reliable: ready in under an hour with simple, clear steps.
- Flexible for families: easy to make vegetarian or scale for guests.
Grocery List
- Produce: Kohlrabi (with tender greens if possible), small waxy potatoes, yellow onion, flat-leaf parsley, lemon
- Dairy: Unsalted butter, whole milk, heavy cream
- Pantry: Bratwurst links, low-sodium stock, all-purpose flour, neutral oil, Dijon or German mustard, kosher salt, fine sea salt, black pepper, ground nutmeg, sugar (optional)
Full Ingredients
Creamed Kohlrabi
- 750 g kohlrabi (about 2 medium), peeled and cut into 1 cm batons or half-moons; reserve and finely chop 1/4 cup tender leaves if attached (optional)
- 1 small yellow onion (80 g), finely chopped
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour (about 16 g)
- 240 ml low-sodium chicken or vegetable stock (1 cup)
- 240 ml whole milk (1 cup)
- 120 ml heavy cream (1/2 cup)
- 1 tsp fresh lemon juice
- 1/4 tsp ground nutmeg
- 1 tsp sugar (optional, balances the brassica notes)
- 3/4 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
Parsley Potatoes
- 900 g small waxy potatoes (about 2 lb), scrubbed; cut into 3–4 cm chunks if large
- 1 tbsp kosher salt (for boiling water)
- 2 tbsp unsalted butter
- 3 tbsp chopped fresh flat-leaf parsley
- Freshly ground black pepper, to taste
Bratwurst & Serving
- 4 bratwurst links (100–120 g each)
- 1 tbsp neutral oil (sunflower, canola, or grapeseed)
- 2 tbsp water (for finishing in pan)
- Dijon or German mustard, to serve
Step-by-Step Instructions
Step 1: Prep the produce
Peel the kohlrabi with a sturdy vegetable peeler or knife, then cut into 1 cm batons or half-moons for even cooking. If your bulbs came with fresh, tender greens, finely chop 1/4 cup for finishing the sauce. Scrub the potatoes and cut larger ones into 3–4 cm chunks so they cook uniformly. Finely chop the onion and the parsley, keeping them separate.
Step 2: Start the parsley potatoes
Place the potatoes in a medium pot and cover with cold water by 2–3 cm. Add 1 tbsp kosher salt. Bring to a boil over high heat, then reduce to a steady simmer. Cook until tender when pierced with a knife, 15–20 minutes depending on size. Drain well and return to the warm pot; cover and set aside off heat so they steam dry.
Step 3: Sauté the onion and kohlrabi
In a wide sauté pan or saucepan, melt 3 tbsp butter over medium heat. Add the chopped onion with a small pinch of salt and cook until translucent and fragrant, 2–3 minutes. Add the kohlrabi and cook, stirring occasionally, until the edges look glossy and just beginning to soften, 3–4 minutes.
Step 4: Build the velvety sauce
Sprinkle the flour over the vegetables and stir for 60 seconds to cook off the raw flour taste. Gradually whisk in the stock, then the milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until the kohlrabi is tender but still has a delicate bite and the sauce lightly coats a spoon, 10–12 minutes. If using chopped kohlrabi greens, stir them in for the final 2 minutes.
Step 5: Finish and season the creamed kohlrabi
Stir in the cream, lemon juice, nutmeg, and optional sugar. Season with 3/4 tsp fine sea salt and 1/4 tsp black pepper. Simmer 2–3 minutes more. If the sauce is too thick, whisk in a splash of milk; if too thin, simmer uncovered for 1–2 minutes. Keep warm over low heat, stirring occasionally.
Step 6: Brown and finish the bratwurst
While the sauce simmers, heat 1 tbsp neutral oil in a skillet over medium heat. Add the bratwurst and cook, turning every 2 minutes, until evenly browned, 8–10 minutes. Add 2 tbsp water, cover, and steam 2–3 minutes to finish cooking. The internal temperature should reach 71°C/160°F. Transfer to a plate and rest 3 minutes; slice on the bias if desired.
Step 7: Toss the parsley potatoes and serve
To the warm, drained potatoes, add 2 tbsp butter and the chopped parsley. Toss gently until the butter melts and coats the potatoes. Season with pepper and an extra pinch of salt if needed. Serve generous spoonfuls of creamed kohlrabi alongside the parsley potatoes and bratwurst. Add a dollop of mustard on the side.
Pro Tips
- Uniform cuts matter: 1 cm batons or half-moons help the kohlrabi cook evenly and stay tender-crisp.
- For the silkiest sauce, add the stock and milk gradually while whisking, and keep the simmer gentle—not a hard boil.
- A tiny splash of lemon wakes up the cream; add it after the dairy is hot to prevent curdling.
- Use a thermometer for bratwurst. Pull at 71°C/160°F for perfectly juicy links.
- Salt your potato water generously. This seasons the potatoes from the inside out.
Variations
- Vegetarian: Swap bratwurst for grilled mushrooms or vegetarian sausage and use vegetable stock.
- Bacon twist: Crisp 100 g diced bacon first; use some rendered fat with butter to sauté the onion, and sprinkle the bacon over the finished dish.
- Herb swap: Replace parsley with dill or chives for a different, fresh finish.
Storage & Make-Ahead
Refrigerate creamed kohlrabi, parsley potatoes, and bratwurst separately in airtight containers for up to 3 days. Reheat the kohlrabi gently over low heat, stirring and loosening with a splash of milk if needed. Warm potatoes in a covered skillet with a small knob of butter, or microwave covered until hot. Rewarm bratwurst in a skillet with a tablespoon of water over medium-low heat. For partial make-ahead, parboil the potatoes and hold refrigerated, then finish with butter and parsley before serving. The cream sauce does not freeze well; freezing is not recommended.
Nutrition (per serving)
Approx. 800 calories; 32 g protein; 60–65 g carbohydrates; 45–50 g fat; 6 g fiber; sodium varies by sausage and added salt.
