Prep 8 mins
Cook 15 mins
Kohlrabi is another veggie that seems hidden away. It has a mild turnip flavour and is delicious mixed with carrot or on it's own. Use it raw, chopped in a green salad. It' very, very good and a nice change. You may substitute turnip for the Kohlrabi in this recipe
- 1 medium kohlrabi, Peeled, chopped into 3/4-inch cubes (about 2 cups)
- 4 large carrots, cut into chunks to match the size of the kohlrabi
- 1⁄4 teaspoon nutmeg
- 1 tablespoon butter (optional)
- salt and pepper
- Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes).
- Lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes.
- Add nutmeg and butter.
This was wonderful Bergy, I served it baked halibut and roasted new potatoes. It was quick and easy and the mixture of the 2 flavors, oh my. Scott loved it. I think it would go with anything. Great dish again Bergy. Its a keeper. Thanks Dancer^.
This was surprisingly tasty. I got two little kohlrabi from my CSA, and never having had them, I did a search here. The recipe was very easy and the flavor was very nice. I wish I had more kohlrabi so I could make it again. I wasn't sure from the directions if I should peel the kohlrabi, but I did, and that seemed the right thing to do.
We were kohlrabi virgins & needed a good first recipe, this was it. The only thing I might change is the nutmeg, because I use whole nutmeg & grind it freshly it was a bit overwhelming, but that's not the fault of the recipe. Thanks for a great recipe.