Mashed Kohlrabi

You may have tried kohlrabi (sometimes called German turnip) in a slaw or as a snack stick, but you can also enjoy this nutrient-dense, low carb vegetable hot too. Serve as you would mashed potatoes. Kohlrabi is a bit denser than potatoes, so use a sharp knife and peel carefully! Kohlrabi has a higher water content than potatoes, so the final result may be a bit more watery than mashed potatoes.

Ingredients:

·        2 large Kohlrabi (6-8 cups), peeled and cut into chunks

·        1 bulb Garlic

·        Olive Oil

·        1/3 Heavy Whipping Cream

·        ¾ tsp Kosher Salt (split)

·        ½ tsp Pepper

Method:

·        Place the kohlrabi in a large pot of cold water with ¼ tsp kosher salt. Bring the pot to a boil. Once the water is boiling, reduce to a low boil and cook uncovered, for 25-30 minutes. Cooking times will vary depending on the size of the chunks.

·        Once the kohlrabi is fork tender (but not mushy), place it in a colander and allow to drain completely.

·        While the kohlrabi is boiling, roast the garlic. Heat oven to 400 degrees F.

·        Cut the top off a head of garlic and remove and discard any loose outer skins from the garlic.

·        Place the head of garlic on a small square of tinfoil and drizzle a small amount of olive oil over the top of it.

·        Loosely wrap the garlic in foil, place on a small baking sheet, and pop it in the oven.

·        Roast garlic for 35 minutes. Remove from the oven and allow to cool. Remove cloves from the head with a knife. Use as many as needed and store the rest in an airtight container in the refrigerator.

·        Once the kohlrabi is boiled until tender and drained, return to the pot. Turn heat to low.

·        Add 4 cloves of the roasted garlic (or as many as you like) to the kohlrabi.

·        Pour 1/3 cup heavy whipping cream into the pot and add ½ tsp each kosher salt and pepper.

·        Mash the kohlrabi with a potato masher. It will be a chunkier texture.

·        If you prefer a creamier texture, puree the kohlrabi with an immersion blender until smooth.

·        Turn off the heat and adjust salt and pepper levels as needed.

Options:

Feel free to substitute milk, or a nondairy alternative in the place of heavy cream.