It’s kohlrabi season, and so my CSA shares are full of them. I am very used to kohlrabi from growing up in Germany, but we don’t usually do a whole lot to it. Since getting them in my CSA, I’ve started experimenting, including a kohlrabi curry. This time around, I adapted this lovely recipe for mashed kohlrabi that uses the whole plant to fit the ingredients I had at hand, and this will become a staple recipe, I think.
- 3 kohlrabi bulbs with leaves
- cooking spray
- 4 spring onions
- 2 cloves garlic
- 3 ounces sliced mushrooms
- 3 tbsp light plain soy milk
- salt and pepper to taste
1. Bring a pot of water to a boil. Peel the kohlrabi bulbs and dice them. Wash the leaves, pat them dry and chop them.
2. Add kohlrabi chunks to the boiling water and simmer at medium heat for 15 minutes.
3. Meanwhile, heat a large, sprayed pan and chop the onion.
4. Cook onion for about 5 minutes. Chop garlic and add to the pan.
5. Add the mushrooms and kohlrabi leaves to the pan an cook covered for about 10 minutes.
6. Add everything, including drained kohlrabi chunks, to a food processor and process until you have a nice creamy mixture. You may need to add a bit of water if it seems to thick.
Delicious, flavorful, and so healthy! I think this would also work great over grains or even pasta – play around with it!
Do you like kohlrabi? Any unusual methods of preparation you can recommend?