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500 g
Easy
By David Chang and Peter Meehan
Published 2009
Put the kohlrabi in a small saucepan, add the salt and pour in enough water to barely cover. Simmer the kohlrabi over a medium-high heat until it offers no resistance to the tip of a sharp knife, about 20 minutes. Drain it, mash it and pass it through a fine-mesh seive or a tamis. Taste, add salt as needed and reserve until ready to use, up to a few hours. Warm gently before serving.