Kohlrabi
My Mother loved kohlrabi. She cooked it only one way; boiled until tender and served with a nutmeg-laced cream sauce. I wanted to capture some of that creaminess and sweetness but avoid the cream sauce since I'm trying to avoid middle-aged spread these days.
So...I decided to roast it with some garlic and puree it. It had the creamy texture and the rich feeling while staying pretty guilt free.
We had it with the last of the fresh eggs, done sunny side up and, of course, a salad. Not the prettiest color, but it was delicious.
Pureed Roasted Kohlrabi
4 kohlrabi bulbs
3 cloves garlic, unpeeled
Olive oil
Salt, Pepper
1 T butter
splash of milk
freshly grated nutmeg
Preheat oven to 350 degrees. Lighly coat kohlrabi and unpeeled garlic with olive oil and roast in a covered casserole until very tender, about 1 1/4 - 1 1/2 hours.
Pull the remaining tough stalks and whatever peel they take with them from the kohlrabi and cut out the small portion of one end that is still hard.
Put the kohlrabi in a small food processor, blender, etc. add the garlic, which you squeeze out of the peel. Pulse. Add in the butter and enough milk to get a mashed -potato- like consistency. Salt and pepper to taste and add a fresh grating of nutmeg. Serves two.
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