Recipes / Kohlrabi

Creamy Kohlrabi

This creamy green puree will keep everyone guessing!

2 to 3 kohlrabi, cut into chunks
1 medium potato, peeled and cut into chunks
1 to 2 tablespoons cream (or more)
1 to 2 tablespoons chopped fresh parsley
Salt, to taste

Boil kolhrabi and potato in water until both are very tender. Drain. Puree in a blender with the parsley and one tablespoon of the cream. Add more cream, as necessary for desired consistency. Season with salt, to taste. Return the mixture to the pan to reheat for serving.

Adapted from www.kitchengardenseeds.com.

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