Every June, right when the kohlrabi starts piling up at the farm stands, my friend from Ohio pulls out her old red slow cooker and makes this simple Amish-style kohlrabi noodle pot. She swears her family has made it this way for generations, and I believe her—the ingredients are humble, the method is easy, and the end result tastes like something that’s been on Midwestern church supper tables forever. The kohlrabi turns so buttery and mild in the slow cooker that even folks who swear they don’t like “strange vegetables” go back for seconds. With just five ingredients and almost no hands-on time, it’s the kind of comforting, practical dish that fits right into a busy early-summer day.
Serve this kohlrabi noodle pot straight from the slow cooker while it’s hot and creamy. It pairs nicely with sliced garden tomatoes, a simple cucumber salad, or a plate of sliced ham or roast chicken. Warm dinner rolls or buttered rye bread are perfect for soaking up any extra sauce. If you like a little color on the plate, add steamed green beans or peas on the side. A sprinkle of fresh parsley or snipped chives on top, if you have them handy, makes it look company-ready without much fuss.
Slow Cooker Amish Kohlrabi Noodle PotServings: 4
Ingredients
2 pounds kohlrabi, peeled and cut into 1-inch chunks or thick matchsticks
4 tablespoons salted butter, cut into pieces
1 teaspoon kosher salt (or to taste)
2 cups heavy cream or half-and-half
8 ounces wide egg noodles (about 4 cups dry)
Directions
Peel the kohlrabi with a sturdy vegetable peeler or knife, trimming off any tough outer layer and root ends. Cut the peeled kohlrabi into 1-inch chunks or thick matchsticks so they cook evenly and get nice and tender.
Lightly butter or spray the inside of a 4- to 6-quart slow cooker to help keep the noodles and cream from sticking too much.
Add the kohlrabi pieces to the slow cooker. Scatter the butter pieces over the top and sprinkle with the salt.
Pour the heavy cream or half-and-half evenly over the kohlrabi and butter. Gently stir to coat the kohlrabi in the creamy mixture, keeping most of the kohlrabi in an even layer so it cooks uniformly.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 2 1/2 hours, until the kohlrabi is very tender when pierced with a fork and tastes mild and sweet rather than sharp.
About 30 minutes before you want to eat, stir the kohlrabi mixture gently. Add the dry wide egg noodles, pressing them down into the creamy liquid so they are mostly submerged. If the noodles are not covered, you can add a splash more cream or a small amount of hot water, just enough to moisten them.
Cover again and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender and have absorbed some of the cream, and the whole mixture looks thick, glossy, and lightly coated in a buttery sauce.
Taste and adjust the seasoning with a bit more salt if needed. If the mixture seems too thick, stir in a spoonful or two of warm cream to loosen it; if it seems too loose, leave the lid off for 5 to 10 minutes on HIGH to let some steam escape and the sauce thicken.
Serve the kohlrabi and noodles hot, straight from the slow cooker. The kohlrabi should be very soft and mild, and the noodles should be tender and coated in a creamy, buttery sauce.
Variations & Tips
You can add a few traditional touches without losing the spirit of this simple five-ingredient dish. For a little more savoriness, stir in 1/2 teaspoon of black pepper with the salt, or add a small handful of shredded Swiss or mild cheddar cheese right at the end and let it melt into the sauce. If you’d like some protein, diced cooked ham or leftover roast chicken can be folded in during the last 15 minutes of cooking so it warms through without drying out. To lighten things slightly, use half heavy cream and half milk, understanding the sauce will be a bit thinner. If you prefer very soft noodles, add them a little earlier; for firmer noodles, add them later and check often. Food safety tips: Keep the slow cooker covered as much as possible so it stays at a safe temperature. Do not leave dairy-based dishes at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers. Reheat leftovers gently on the stovetop or in the microwave until steaming hot (165°F) and add a splash of milk or cream if the noodles have soaked up too much sauce. Always start with fresh, unbruised kohlrabi, and wash and peel it thoroughly to remove any soil before cutting.
