This recipe appeared in my email via a link from a cooking newsletter I subscribe to. It was right about this time last year and it was perfectly timed as we had just picked up both cauliflower and kohlrabi from the CSA we participated in last autumn. I had no experience with kohlrabi prior to that. If it hadn’t been for the Holcomb Farm Winter CSA, I probably still would not have tried out this amazing vegetable!
Kohlrabi is also known as a turnip cabbage. It is a form of cabbage and a member of the mustard family. Rather than a root vegetable, kohlrabi is actually a fleshy bulbous stem that grows just above the ground. Kohlrabi is a European food item that is popular in Germany, Russia, Hungary, and China. They can have white, green, or purple skin, but they all have creamy white flesh. It has a sweet, peppery, broccoli/cucumber flavor and a crisp texture. It pairs well with cauliflower in this vegetable side dish.
Cauliflower & Kohlrabi Mash
Cauliflower and Kohlrabi Mash (adapted from thelemonbowl.com) Prep Time: 10 minutes, Cook Time: 10 minutes, Serves: 4
Ingredients:
- 1 head cauliflower, cut in florets
- 1 kohlrabi, peeled and cut into large chunks
- 1/2 cup Greek yogurt
- 1 tablespoon prepared horseradish
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 scallions, minced, divided
Instructions:
Using a steamer basket, bring 3 inches of water to a boil then add the cauliflower and kohlrabi. Steam the vegetables until they are fork tender, about 8-10 minutes.
Prep the cauliflower & kohlrabi.
Once the veggies are cooked, pour out the cooking water and remove the steamer basket. Add the veggies back into the same pan and use a potato masher to smash the cauliflower and kohlrabi together.
Steam the veggies.
Mix together the yogurt, horseradish, salt, pepper, and all but 2 tablespoons of the scallions.
Combine the yogurt & horseradish with the seasonings.
Add the mixture to the mashed veggies.
Mash the veggies & add the sauce.
Use an immersion blender or an electric mixer to make the mash smooth. Transfer the mixture to a serving bowl, top with the remaining scallions, and serve.
Top the mash with the reserved scallions.
This is a great, creamy vegetable mash!
This is the perfect time of year to try out this recipe! ~Linda
Cauliflower and Kohlrabi Mash (adapted from thelemonbowl.com) Prep Time: 10 minutes, Cook Time: 10 minutes, Serves: 4
Ingredients:
- 1 head cauliflower, cut in florets
- 1 kohlrabi, peeled and cut into large chunks
- 1/2 cup Greek yogurt
- 1 tablespoon prepared horseradish
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 scallions, minced, divided
Instructions:
Using a steamer basket, bring 3 inches of water to a boil then add the cauliflower and kohlrabi. Steam the vegetables until they are fork tender, about 8-10 minutes.
Once the veggies are cooked, pour out the cooking water and remove the steamer basket.
Add the veggies back into the same pan and use a potato masher to smash the cauliflower and kohlrabi together.
Mix together the yogurt, horseradish, salt, pepper, and all but 2 tablespoons of the scallions. Add the mixture to the mashed veggies.
Use an immersion blender or an electric mixer to make the mash smooth. Transfer the mixture to a serving bowl, top with the remaining scallions, and serve.