Mashed Kohlrabi With Orange
A very good side with baked ham or a stuffing for grilled chili peppers.
Serves: 6
2 pounds peeled kohlrabi, cut into ½-inch chunks
1 orange
1 tablespoon orange juice concentrate
1 tablespoon butter
Salt and pepper
Bring a saucepan full of water to a boil over medium-high heat. Add the kohlrabi and a teaspoon of salt. Allow to return to a boil, reduce heat, and simmer for 30 minutes until kohlrabi is very soft. Drain in a colander and shake dry.
While kohlrabi is cooking, remove the zest from the orange with a zester or hand grater, place in a small bowl and set aside. Transfer the cooked kohlrabi to the bowl of a food processor. Cut the orange in half and squeeze in the juice being careful to extract seeds. Add the orange juice concentrate, butter, salt and pepper to taste. Process until just smooth. Do not overmix. Place mashed kohlrabi in a serving bowl and gently fold in orange zest. Serve warm or store in refrigerator for up to 3 days.
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