Kohlrabi Purée

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Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 2 large kohlrabi – peeled
  • 20 g butter
  • 4 lemons – the juice
  • salt and pepper


Thinly slice the peeled kohlrabi on a gravity slicer on setting 2 or on a mandolin. Place in a vacuum bag with the remaining ingredients and vacuum seal. Sous vide at 89°C for 3 hours or alternatively, cook in a pot of simmering water until soft.

Once cooked, place the contents of the bag in a Thermomix and blend while warm until a smooth purée forms, adjusting seasoning to taste.