Potato-Kohlrabi Pureé

Adapted from The New Basics Cookbook

INGREDIENTS

• 1–2 cups potatoes of your choice, washed well and cut in 1-inch dice (peels optional)
• 1 cup kohlrabi bulb(s), trimmed and cut in 1-inch dice
• ¾ cup onion (any kind), chopped
• 2 tablespoons extra-virgin olive oil
• ¼ cup cream, milk, or veggie stock
• 2–3 tablespoons of butter (optional)
• Salt and pepper to taste

PREPARATION

1. To trim kohlrabi bulbs, remove the fibrous outer layer, stems, and leaves.
2. Bring a saucepan of lightly salted water to a boil, and add potato and kohlrabi chunks.
3. Reduce heat and simmer until tender, about 15 minutes.
4. Meanwhile, heat olive oil in a skillet. Add onion and sauté over medium-low heat until softened, about 3–5 minutes. Remove from heat.
5. Drain potato and kohlrabi chunks and place in a food processor.
6. Add cream, milk, or stock, and butter, if using.
7. Purée until smooth, adding more or less liquid to achieve desired consistency. Salt and pepper to taste.
8. Transfer purée to a saucepan and reheat over low heat, stirring for 2 minutes.
9. Serve warm with a drizzle of olive oil on top.

Serves 3–4. Prep time, 10–15 minutes; cook time, 15 minutes.