Kohlrabi Mash Recipes

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.

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.

ROASTED KOHLRABI WITH PARMESAN

Steps:

• Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.

MASHED KOHLRABI WITH BROWN BUTTER

Steps:

• Heat butter in a small saucepan over medium. Cook hazelnuts until butter foams, then browns, about 5 minutes. Add thyme sprigs and cook until crisp, about 30 seconds. Immediately transfer to a bowl; spoon out nuts and coarsely chop.
• Meanwhile, place potatoes in a large pot and pour in cold water to cover by 1". Season with salt; bring to a boil. Reduce heat and simmer until very tender, 10-12 minutes. Transfer to a large bowl. Return water to a simmer; cook kohlrabies until tender, 12-14 minutes. Drain and add to bowl with potatoes.
• Heat cream in a small saucepan over medium until warm.
• Pass potatoes and kohlrabies through potato ricer or food mill into a large bowl (alternatively, you can also use a masher). Stir in brown butter and warm cream; season with salt. Top mash with hazelnuts and crumble fried thyme over.

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

KOHLRABI & CARROTS

Steps:

• Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes).
• Drain.
• Lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes.
• Add nutmeg and butter.
• serve.

KOHLRABI 'N' CARROT BAKE

Steps:

• Place kohlrabies and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well; set aside. , In a large skillet, saute onion in 2 tablespoons butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir in the vegetable mixture, parsley and lemon juice. Transfer to a shallow 2-qt. baking dish coated with cooking spray. , In a small skillet, melt remaining butter over medium heat. Add bread crumbs; cook and stir for 2-3 minutes or until lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.