Recipe by Chef Jonathan Bardzik
This creamy, delicate purée with a light cauliflower flavor gets crisp freshness from purple kohlrabi microgreens and the crunch of buttery toasted breadcrumbs. Now, I’m not suggesting this is a substitute for mashed potatoes, but it will certainly earn a special place on your table.
- 2 cloves peeled garlic
- 3 medium bulbs kohlrabi, peeled and cut into 1″ chunks
- 4 tbs butter
- 1/2 cup whole milk or cream
- White pepper
- 1/3 cup panko breadcrumbs
- 1 small bunch popcorn shoots, finely chopped
- 1 cup purple kohlrabi microgreens
Make kohlrabi purée: Place garlic and kohlrabi in a medium saucepan covered by 2” with water. Bring to a boil, partially covered and cook until tender, about 30 minutes. Drain and place in a food processor or blender with 2 tbs butter and ¼ cup milk or cream. Purée until smooth, adding additional milk or cream for desired texture. Season to taste with a pinch of nutmeg, white pepper and salt
Toast breadcrumbs: Melt remaining 2 tbs butter in a 10” skillet, add breadcrumbs and toast, stirring occasionally, until golden brown. Add popcorn microgreens and cook 1 minute longer.Remove from pan.
To serve top purée with purple kohlrabi microgreens and popcorn breadcrumbs
TIP: Cook kohlrabi until very tender so it purées smoothly. If you would like a more sturdy purée, add 1 small, peeled and cubed Russett potato to add additional starch and structure.