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|
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.