Creamy Kohlrabi
  • Kohlrabi peeled
  • Potatoes peeled
  • Cream
  • Parsley leaves
  • Salt

    We often hear, "Sure, kohlrabi is cute. But what do I do with it?" Here's a suggestion: peel the little sputnik-shaped roots, them 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, puree 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.

  • Recipe Seeds: Kohlrabi