Kohlrabi Mash

Ingredients

• 1 medium kohlrabi (about 250g), peeled
• 3–4 tablespoons reserved steaming water

Method

1. 01

   Peel the kohlrabi thickly using a vegetable peeler or knife, removing the tough outer skin entirely.

2. 02

   Cut into 1-inch cubes for even cooking.

3. 03

   Place in a steamer basket over boiling water and steam for 15–18 minutes until completely tender.

4. 04

   Transfer to a blender or bowl. Add 3–4 tablespoons of steaming water.

5. 05

   Blend until smooth or mash with a fork for a slightly textured mash. Kohlrabi has a mild, slightly sweet flavour reminiscent of cabbage and turnip.

How to offer

Serve on a preloaded spoon. Pairs well with carrot or potato mash. A great way to diversify the palate.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.