Farmers’ Markets open up a wonderful opportunity to try new local ingredients; this year the kohlrabi was too tempting to resist. A member of the cabbage family, I discovered it makes a wonderful mash and prefer it to cauliflower as a potato alternative. My husband liked it because he thought it tasted a bit like broccoli. Thank you to Farmgirl Fare Recipes for the idea.
- 4 kohlrabi bulbs
- 2 tablespoons olive oil
- 1 large onion – chopped
- 3 cloves garlic – minced
- 4 ounces baby bella mushrooms – quartered
- 3 tablespoons chicken stock
- Salt and pepper to taste
Quarter and trim the kohlrabi bulbs, peeling away the skins like an apple, and chop like you would for a potato mash into even pieces. Bring a saucepan of lightly salted water to boil, add the kohlrabi. Reduce heat and simmer until tender, about 15 minutes.
While the kohlrabi is cooking, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, for another 1 to 2 minutes. Add the mushrooms, cover, and cook for an additional 5 minutes. And finally uncover, and cook, stirring until all the liquid has evaporated, for another 5 minutes.
Drain the kohlrabi, and place in either a heat safe bowl or food processor. Add the vegetable mixture and chicken stock and puree until smooth. Add salt and pepper to taste.