| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
Instructions
- Peel and quarter 2 pounds kohlrabi. Cook in boiling salted water until soft, about 30 minutes; drain. Puree with 2 tablespoons each heavy cream and butter; season with salt and pepper. Drizzle with olive oil and top with chopped parsley.
- Use a food processor or immersion blender to puree these veggies-they’re too fibrous for a potato masher.
Reviews
Made this last night. I blanched and froze a lot of kohlrabi from my garden last summer so I have been looking for things to use it in. This was a winner. I added a little garlic and I would probably try to extract some of the water in kohlrabi next time, but it was still delicious! I will be making a lot.
Delicious! Easy to make. Used the puree with a grilled steak. Yum.