Truffled Kohlrabi Purée


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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