Monday, January 7, 2013

Kohlrabi Recipe

Kati gave me some beautiful purple kohlrabi from her bed at the working bee on Saturday and I thought I'd share what I did with it in case anyone is wondering what to do with this fabulous, unusual vegetable. I came across an article on kohlrabi from Alfalfa House which included a recipe so I tried making the puree and had it on toast. Delicious! I didn't have any of the kohlrabi greens so I used a bit of purple cabbage, which along with the red onion I used, made the puree a lovely purple colour. In place of cream, I just added a bit of extra olive oil, and it was still yum!

Here it is:

Creamy Kohlrabi Puree
4 kohlrabi bulbs with leaves
2 Tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
4 ounces cultivated mushrooms, quartered
3 tablespoons cream (or milk, coconut cream, coconut/olive oil, or water)
Salt and pepper to taste

1. Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop. Set aside. Chop the bulbs.

2. Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes.

3. Meanwhile, 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, another 1 to 2 minutes. Don't let the garlic brown.

4. Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring for 3 minutes until all the liquid has evaporated. Set the skillet aside.

5. Drain the kohlrabi chunks and place them in the bowl of a food processor.  Add the mushroom mixture and the cream (or whatever substitute you're using). Purée until smooth. Salt and pepper to taste.

6. Transfer the purée to a saucepan and reheat over low heat, stirring, 2 minutes. Serve warm.

Makes 6 portions.


1 comment:

Tamara said...

Yum Yum!