Mashed Kohlrabi With Brown Butter Recipes
KOHLRABI MASH
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 0
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.
MASHED KOHLRABI WITH BROWN BUTTER
It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.
Provided by Andy Baraghani
Categories Bon Appétit Side Butter Hazelnut Thyme Potato Milk/Cream Wheat/Gluten-Free Fall
Yield Serves 4
Number Of Ingredients 7
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.
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