Wednesday, October 20, 2010

Kohlrabi puree

Wow, I am so backed up on posts.  I have about four I want to put up.  Oh well, if I ever want to graduate I might need to not do everything I want to do, but I'll at least try to get my favorites up here.  

Kohlrabi has really grown on me.  I mentioned not too long ago that I was proud of myself for doing something with kohlrabi besides quick pickles.  Well, here's another kohlrabi recipe!  I think this is my favorite kohlrabi so far.  It could be classified as comfort food for sure - especially when served with a nice over-easy egg on top, some good whole grain bread (this one was a free sample from our CSA hoping to sell more bread shares; it was great but I don't think we'd eat it all), and a nice little salad on the side (tomatoes, mint from the garden, balsamic and olive oil).

4 kohlrabi bulbs
1-2 Tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced

1 handful parsley
a few T. cream

salt and pepper to taste

1. Peel the kohlrabi, and cut the bulbs into ~1" chunks.
2. Boil some salted water, and add the kohlrabi. Reduce the heat and simmer until tender, about 15 minutes.
3. Heat the olive oil in a skillet.  Add the onion and sauté over medium-low heat until somewhat caramelized, about 10 minutes.  Lower the heat, add the garlic and cook another 4-5 minutes, stirring occasionally.

4. Drain the kohlrabi.  Put kohlrabi, onions, and everything else in the bowl of a food processor.  Purée until smooth.


  1. This looks delicous. We used to get a lot of Kohlrabi in our CSA in Anchorage and I never really knew what to do with that. I might actually buy some here to try this out.

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