Truffled Kohlrabi Purée
Serves 4 to 6
Chef Brandon Miller created this dish to celebrate the wonderful flavor of fresh kohlrabi.
3 pounds kohlrabi, peeled
2 pounds fingerling potatoes, peeled if desired
4 cloves garlic, peeled
4 tablespoons extra-virgin olive oil
2 tablespoons white truffle oil
Kosher salt
Tabasco sauce
In a large saucepan, cover kohlrabi, potatoes, and garlic in cold water and salt lightly. Simmer slowly over medium heat until tender. Drain and reserve hot liquid.
Pass the vegetables through a food mill. While the puree is still hot, add the olive oil, truffle oil, and salt, plus Tabasco to taste. Add a small amount of the reserved cooking liquid as needed to keep an appropriate creamy consistency.
Serve hot.
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