2 pounds small to medium-size kohlrabi
1 cup milk, more
or less
3 tablespoons
butter, softened
Salt and fresh ground pepper
Trim the leaves off the bulb and peel. Slice into two or four pieces. Steam or boil in small amount of water until
crisp-tender, about 15 minutes. Mash*
kohlrabi into a coarse puree and add milk to desired consistency. Add butter and season to taste.
Yield: 6 servings.
* Mash by hand or run through a food mill. Do not use an electric mixer!
Carolyn Gass Hardimon, M. S. Home Economist