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Kohlrabi pureetopcook.tomathouse.comPreparation:Peel and quarter 2 pounds (900 grams) of kohlrabi. Cook in boiling salted water until tender, about 30 minutes, then drain. Puree with 2 tablespoons of heavy cream and butter. Season with salt and pepper. Drizzle with olive oil and sprinkle with chopped parsley.To puree this vegetable, use a food processor or immersion blender, as cabbage is too fibrous to mash with a potato masher. Ingredients: |