Name: Kohlrabi Puree
Yield: 6 portions
Ingredients: 1 small onion, chopped; 2 cloves garlic, minced; 1 cup quartered small cultivated mushrooms; 3 tablespoons Berta’s Chicken Stock or canned broth; 1 tablespoon fresh lemon juice; Freshly ground black pepper, to taste; 1 teaspoon salt; 4 kohlrabi bulbs with leaves; 1 tablespoon olive oil

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Instead of mashed potatoes, serve this puréed kohlrabi alongside your favorite meat loaf for a delicious change of pace.

Ingredients

4 kohlrabi bulbs with leaves
1 tablespoon olive oil
1 small onion, chopped

Side dish
Gluten-free

Method

Trim and peel the kohlrabi bulbs, reserving the leaves (discard any that are yellow). Rinse the leaves, pat them dry, and coarsely chop. Set them aside. Cut the bulbs into 1 inch chunks.
Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. R

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Ingredients

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