Mashed Kohlrabi
Recipe from Lauren McElroy
Serves 4
Photo from Food Network
What is Kohlrabi?
Part bulb, part greens, it's like a cross between a radish, jicama, broccoli, and collard greens with the taste and texture similar to broccoli stems. Try it roasted, steamed, or raw. The leaves can be blanched, juiced, and/or added to your favorite smoothie, salad, or soup! A great stand-in for potatoes, but with a third of the calories!
Ingredients:
2 lbs peeled* kohlrabi, quartered
Salt, pepper
1/3 cup heavy cream
2 T butter, room-temp
1 T garlic, minced
Olive oil
1/3 cup green onion (white and green parts), chopped
Instructions:
Bring a big pot of salted water to a boil, add quartered kohlrabi and cook boiling until soft, about 30 minutes; drain.
Puree (Use a food processor or immersion blender to puree these veggies, they're too fibrous for a potato masher) with heavy cream, butter, & garlic; season with salt and pepper.
Drizzle with olive oil and top with green onion (sub parsley if you’re not into onion).
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