Wednesday, April 29, 2009

Pureed Kohlrabi

While at the farmer's market this weekend I decided I wanted to try out some new vegetables. One of the most interesting veggies was the kohlrabi; it looks like a little green heart with it's ventricles shooting out into leaves. It was so interesting to me I had to purchase it. I had never seen or heard of kohlrabi before and the person working the stand couldn't tell me much about it, but I knew that Google could. So into my canvas bag it went.
While searching for kohlrabi recipes I found many of the recipes used the kohlrabi only as an addition to a salad, soup or stew. I wanted it as a side dish, but I wanted it to play the main part. That's when I happened upon this recipe from Farmgirl Fare. She even says "For the only thing you should ever be doing with kohlrabi is turning it into puree. Trust me." I trust you Farmgirl, I do. So I began the process of pureeing kohlrabi.

4 kohlrabi bulbs with leaves
2 Tablespoons extra-virgin olive oil1 large onion, chopped
3 cloves garlic, minced
1/2 c cultivated mushrooms (I used cremini and oyster), quartered
3 Tablespoons cream (or milk, chicken stock, olive oil, or water) I used skim milk
salt and pepper to taste

*Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop. Set aside. But the bulbs into 1-inch chunks.
*Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes.
*Meanwhile, heat the olive oil in a skillet. Add the onion and saute over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Do not let garlic brown.
*Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring, until all the liquid has evaporated, 3 minutes. Set the skillet aside.
*Drain the kohlrabi chunks and place them in the bowl of a food processor
At this point she suggests blending everything together, but I blended the chunks alone and they turn into this beautiful light green puree with a lovely mild broccoli taste.
Then I added the dark green leave and mushroom puree mixture
*Transfer the puree to a saucepan and reheat over low heat, stirring, 2 minutes.
*Makes 6 portions

I will definitely make kohlrabi again. I think that next time I will use the leaves as greens and just use the bulb for the puree because it really was so tasty.

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