Creamy Kohlrabi



We often hear, "Sure, Kohlrabi is cute. But what do I do with it?"

Here's a suggestion: peel the little sputnik-shaped roots, then boil them in water with a few Potatoes until both are very tender. (About three Kohlrabis to one Potato is a good ratio.) After draining, purée them in a blender or food processor along with cream, a big handful of Parsley leaves and a generous pinch of salt. Return the mixture to the pan and reheat before serving. The subtle flavor of the Kohlrabi will keep everybody guessing. The Parsley will give it a glorious, green color. And the Potato will add just enough starch to ensure a good texture and consistency.

Kohlrabi | Potatoes | Parsley