Charred Kohlrabi Cream Sauce


Charred Kohlrabi Cream Sauce with Grilled Trumpet Mushrooms

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: The Cooking Studio



Servings: 4

For cream sauce:

2 kohlrabi, peeled and cut into 1” discs
3 Tablespoons + 2 Tablespoons olive oil
1 teaspoon fennel seed
1/2 teaspoon celery seeds
2 bay leaves
1 shallot, julienne
1 cup dry white wine
3 roasted garlic cloves
2 cups heavy cream
1 lemon, juiced

For mushrooms:
8 trumpet mushrooms, cleaned
23 Tablespoons canola, vegetable, avocado, or grapeseed oil
Salt and pepper
2 Tablespoons chives, sliced thin


For cream sauce:

Brush Kohlrabi with 3 tablespoons of olive oil and season each side with salt and pepper.

Char both sides of the kohlrabi on a grill pan. Set aside

In a medium saucepan over medium-high, heat 2 tablespoon of oil and toast the spices for 2- 3
minutes, stirring frequently.

Add the shallots and saute until translucent.

Deglaze with white wine and reduce liquid until almost dry.

Add charred kohlrabi, roasted garlic, and heavy cream to the pot, lower heat to medium-low, and cook until kohlrabi is soft.

Remove from heat.

Place half of the mixture into a blender and blend until smooth. Make sure to rest your hand on top of the blender lid so the heat doesn’t cause the lid to come off!

Blend the remainder and season the entire mixture with lemon juice, salt, and pepper to taste.


For mushrooms:

Cut the trumpet mushrooms in half.

With a paring knife, score the flat side of the mushroom diagonally in both directions, almost forming an argyle pattern.

Thoroughly brush or coat the mushrooms with oil and salt and pepper.

Place mushrooms on a hot grill and allow to cook until mushrooms are softened and slightly charred.

Remove from grill and serve with kohlrabi cream sauce and garnish with fresh chives.


Leave a Reply

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star