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.