Kohlrabi Puree – suprisingly delicious

Kohlrabi Puree
Kohlrabi Puree

File this experiment under “things that don’t look like they taste good, and then exceed all expectations.” My grandmother loves kohlrabi – so much that my mother claims she eats it right out the garden, like an apple. Me? I have no idea what to do with it. It’s the latest addition to an embarrassing list of CSA goodies that I’ve never actually eaten before being forced to find a recipe for them. Sleuthing about on the internet, it seems that outside of roasting and a few curries, kohlrabi remains a bit of a mystery.

I stumbled upon this recipe on Farmgirl Fare admit to feeling a bit doubtful about her rave reviews. But I had all the ingredients in the fridge, so I gave it a shot. I used local green onions instead of the white, and had to add a few extra tablespoons of rice milk to achieve a smooth consistency. And you know what? It was delicious, especially topped with a healthy dollop of Earth Balance. Earthy, cabbage-y, even a little potato-y, it was a revelation. Just don’t skimp on the pre-peeling. Even boiled and pureed the hard outer skin of kohlrabi makes for woody little chunks in your otherwise perfect puree. It may not be pretty, by my is it tasty.

One thought on “Kohlrabi Puree – suprisingly delicious

  1. Oh, kohlrabi is so wonderful raw! Peel and slice, and it’s mild and crunchy, like broccoli stems only better. My sister-in-law tried it and said she liked it better than jicama. My daughter loves it dipped in vegan cream cheese. I know that sounds weird, but it really works well. An Amish woman told me she grates it raw into salads. Don’t forget to use the healthy greens, if you get them – just like collard greens, rip the leafy part off the tough stems and steam them. Top with balsamic vinegar at the table.

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