Creamy Mashed Kohlrabi Recipes

CREAMED KOHLRABI

Steps:

• Place kohlrabi in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 6-8 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil. Stir in the salt, pepper and paprika. Gradually stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Drain kohlrabi and place in a serving bowl; add sauce and stir to coat. Sprinkle with chives and additional paprika.

KOHLRABI MASH

Steps:

• Peel and quarter 2 pounds kohlrabi. Cook in boiling salted water until soft, about 30 minutes; drain. Puree with 2 tablespoons each heavy cream and butter; season with salt and pepper. Drizzle with olive oil and top with chopped parsley.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

MASHED KOHLRABI AND RED POTATO BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Bring a small pot of lightly salted water to a boil; cook kohlrabi cubes in boiling water until soft, about 15 minutes; drain.
• Cook red potatoes in microwave oven until soft, about 10 minutes.
• Beat kohlrabi, potatoes, and garlic scape together in a bowl with an electric hand mixer until smooth; transfer to a 1-quart casserole dish and top with mozzarella cheese.
• Bake in the preheated oven until the cheese begins to brown, about 30 minutes.

GERMAN KOHLRABI IN CREAM SAUCE

Steps:

• Combine kohlrabi, salt, and sugar in a pot. Set aside until kohlrabi releases liquid, about 5 minutes.
• Cover pot and bring to a boil over medium heat. Shake pot from time to time, so nothing sticks to the bottom. Cook for about 4 minutes. Stir in cream and simmer another 30 seconds without allowing cream to boil.

CREAMY MASHED KOHLRABI

Steps:

• Put a medium pot of water to boil.
• Peel and Cut Kohlrabi into small cubes. Add to pot of water. Lightly salt water and boil at least 15 minutes until Kohlrabi is fork tender.
• While the Kohlrabi cooks. Mince the Green Onions and Garlic.
• Add Garlic, Green Onions, Sour Cream, and Butter to the bowl of a food processor. Leave the milk ready on the side.
• When the Kolhrabi is fork tender drain it. Add well drained vegetable into the food processing bowl. Cover and process, adding milk as needed to achieve your desired consistancy.
• Return puree to warm pan and heat through as needed.
• Makes about 6 - 2/3 Cup servings