Great Kohlrabi recipe
Kohlrabi puree is earthy and rich, pairing nicely with a pan friend chicken breast with portabella mushrooms.
What is kohlrabi? Until I few weeks ago, I didn’t know the answer to that question. I just knew last fall we found seeds for it and planted it on our greenhouse. At the time, I didn’t stop to think about what I’d do with it when it was ready to harvest.
Fast forward a few months. The kohlrabi is exploding. This stuff is huge. Yet Rick and I still aren’t sure when we’re supposed to harvest it and what parts of it we’re supposed to eat. But has that ever stopped me? Nope.
Rick pulled out four stalks and said “have fun.” I started researching kohlrabi recipes (the biggest challenge of that was figuring out how to spell kohlrabi). Most recipes called for doing something with the root. Alas, my roots didn’t look anything like the pictures (we determined Rick harvested too soon). That didn’t stop me though. I came across a recipe for kohlrabi puree on Farmgirl Fare (a wonderful site to add to my list of resources) and thought that would be perfect with some pan fried chicken. Of course, I modified it a bit (my version below).
The most wonderful thing happened. It took me back to childhood! My mother used to make broccoli with Velveeta melted in it. I loved that. I would never eat it today, but it was my favorite back in the day. And this tasted just like it! Amazing since there isn’t any cheese in it. Although, arguably, Velveeta isn’t cheese either. Even Rick liked it, and he doesn’t usually eat the leafy green stuff. So now I know at least one thing to do with kohlrabi!
Recipe: Kohlrabi puree
Summary: Earthy and hearty twist on leafy greens
Ingredients
- 4 kohlrabi bulbs with leaves
- 2 TBS extra-virgin olive oil
- 1 large onion, coarsely chopped
- 2 cloves garlic, minced
- 8 ounces Crimini mushrooms, cleaned and quartered
- 1/2 cup cream
- Salt and pepper to taste
Instructions
- Separate the bulb and stalk from the kohlrabi greens. Trim the bulbs and stalks peeling them where the skins seem tough. Rinse the leaves and set aside, pat dry, and coarsely chop. Set aside.
- Cut the bulbs and stalks into 1-inch chunks.
- Bring a saucepan of lightly salted water to a boil, and add the bulb chunks. Reduce the heat and simmer until tender, about 20 minutes.
- Meanwhile, heat the olive oil in a large skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Don’t let the garlic brown.
- Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes, until greens wilt. Uncover and cook, stirring, until all the liquid has evaporated, about 3 minutes. Set aside.
- Drain the kohlrabi chunks and put them in the bowl of a food processor. Pulse for about a minute.
- Add the mushroom mixture and the cream and pulse until smooth. Add more cream if necessary. Salt and pepper to taste.
- Transfer the purée to a saucepan and reheat over low heat. Serve warm.
Variations
May use stock instead of cream.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 8
Copyright © Susan Rose.
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