Thursday, July 7, 2011

Kohlrabi Puree

Kohlrabi Puree

4 kohlrabi bulbs
1-2 Tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced

1 handful parsley
a few T. cream

salt and pepper to taste

1. Peel the kohlrabi, and cut the bulbs into ~1" chunks.
2. Boil some salted water, and add the kohlrabi. Reduce the heat and simmer until tender, about 15 minutes.
3. Heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until somewhat caramelized, about 10 minutes. Lower the heat, add the garlic and cook another 4-5 minutes, stirring occasionally.

4. Drain the kohlrabi. Put kohlrabi, onions, and everything else in the bowl of a food processor. Purée until smooth.

No comments: