Kohlrabi Purée

• 1 500g kohlrabi peeled and cut into rough chunks
• 1 teaspoon course sea salt, or more to taste

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.