Creamy Mashed Kohlrabi Food

KOHLRABI MASH

Steps:

• 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.

CREAMED KOHLRABI

Steps:

• Place kohlrabi in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 6-8 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil. Stir in the salt, pepper and paprika. Gradually stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Drain kohlrabi and place in a serving bowl; add sauce and stir to coat. Sprinkle with chives and additional paprika.

GERMAN KOHLRABI IN CREAM SAUCE

Steps:

• Combine kohlrabi, salt, and sugar in a pot. Set aside until kohlrabi releases liquid, about 5 minutes.
• Cover pot and bring to a boil over medium heat. Shake pot from time to time, so nothing sticks to the bottom. Cook for about 4 minutes. Stir in cream and simmer another 30 seconds without allowing cream to boil.

20 BEST WAYS TO COOK WITH KOHLRABI

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

MASHED KOHLRABI WITH BROWN BUTTER

Steps:

• Heat butter in a small saucepan over medium. Cook hazelnuts until butter foams, then browns, about 5 minutes. Add thyme sprigs and cook until crisp, about 30 seconds. Immediately transfer to a bowl; spoon out nuts and coarsely chop.
• Meanwhile, place potatoes in a large pot and pour in cold water to cover by 1". Season with salt; bring to a boil. Reduce heat and simmer until very tender, 10-12 minutes. Transfer to a large bowl. Return water to a simmer; cook kohlrabies until tender, 12-14 minutes. Drain and add to bowl with potatoes.
• Heat cream in a small saucepan over medium until warm.
• Pass potatoes and kohlrabies through potato ricer or food mill into a large bowl (alternatively, you can also use a masher). Stir in brown butter and warm cream; season with salt. Top mash with hazelnuts and crumble fried thyme over.