The other day I came across a vegetable that I hadn’t seen for a while in my little neighbourhood market here. As you must have guessed it from the title, I am talking about the humble Kohlrabi, a plump, whitish and roundish looking leafy bulb vegetable. Personally, I am very familiar with the taste of the bulb and I blame my mother for that. She had the habit to make her pureed thin textured orange colored Vegetable soup and of course she would add kohlrabi to my dismay. Her soup is healthy but I wasn’t a vegetable fan as a child. Also it’s a vegetable that is commonly used in the German speaking countries. I have heard that the Kohlrabi is common in some parts of India too but I am not sure if it’s available all over the country.
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The Kohlrabi has a mellow pungent and a bit of a sweet taste. The texture is quite dense, hard but rather juicy. Soups can be made of it and my mum once experimented by turning it into a stuffed vessel. The leafs are edible too if they are in a good condition. I took a while to turn the Kohlrabi into a vegetable purée, although I am big Puree lover. In fact I got the idea when my friend had cooked a carrot mash a few years back. Mashed potato exists in all its forms all over the world but have you ever tried a mashed potato kohlrabi?
I had made a couple of different mashed potato kohlrabi side dishes in the past before. One was cheesy, one had a spicy seasoning, one with herbs, one with cauliflower included and so one. As you can see we eat frequently vegetable mashes in my home, so I get to experiment a lots. My favorite of all the different Potato Kohlrabi recipes was surprisingly the one without the milk but with the vegetable stock from the cooked Kohlrabi and Potato. The reason for that was a small “spice” inspiration, the Juniper berry.
I always thought this pepper-look-alike dried berry was not only a clear soup flavoring essential but also a great fit with veggies such as Cabbage, Potato and Cauliflower. However, I had no access in India to any seeds for a while. I had to bring a whole packet of Juniper seeds from Europe last year, which by the way will last for another 2 years. Do you know where juniper berries are available in India? Anyway, Juniper berries emit a comforting aroma when cooked in liquids and I wouldn’t describe it as spicy, except when you end up chewing on one accidentally. A herb such as Rosemary goes fairly well with the juniper berry flavor also cumin supports a Juniper’s being well.
For this particular mash recipe I decided to go with dried Rosemary and Juniper as extra flavoring and that’s what will make the mashed potato kohlrabi a special side dish. Honestly, I often fry me some eggs and when I decided to pair the eggs with the Potato Kohlrabi mash, I was positively surprised how much I enjoyed my meal even more. Of course you could also serve the mash with buttery cooked french beans and a beef steak or a pork dish would be a great choice as well. I leave that up to you, enjoy!
- 300 grams Kohlrabi = 2 three inch bulbs
- 350 grams Potatoes
- 5-6 Juniper Berries
- 2 Tablespoon Butter or Oil for Vegan
- 1 small Onion
- 150 milliliter Vegetable stock
- pinch Salt
- pinch Pepper
- 1 Teaspoon Ginger Garlic Paste
- ½ teaspoon Rosemary
- Wash, peel and cut your Kohlrabi bulb. If your Kohlrabi leafs look healthy then you may use them for something else otherwise discard. Also wash peel and cut your potatoes small.
- Place all the vegetable cubes into a pot, add the Juniper berries, cover with water and cook on medium heat for about 20 mins or until soft. Strain your veggies but keep the veggie stock, we will need it later. Discard the Juniper berries.
- While the veggies are cooking you can slice your onion and fry it translucent with the 2 Tablespoons of Butter or Oil. Let it cool a bit.
- If you are using a mixer, add all the ingredients (cooked Potato and Kohlrabi, 150 milliliter of the vegetable stock, fried onion with the butter/oil, salt, pepper, ginger garlic paste and rosemary) into a mixing jar and blend until smooth or place all the ingredients back to the pot and blend with a hand mixer.
- Reheat again before serving the Mashed Potato Kohlrabi as a side.
With what would you serve the mashed potato kohlrabi?
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That looks interesting, and whilst I’ve heard of them I don’t think I’ve ever tasted a Kohlrabi. Next time I see one, I’m going to snatch it up!
Janie x
Adore kohlrabi! They are so good in salads too.
btw, sweetheart cabbage is called Spitzkohl in German.
ah spitzkohl! thanks abunch Angie 😉
Kohlrabi on a big bowl of mash sounds amazing! I generally treat my kohlrabi like an oversized broccoli stem: peel, chop, and toss in Asian stir-fries or make into pureed soup. So good!
I love kohlrabi. My mom would make a vegetable dish out of it. Yum!!!
Anything tastes great mashed! I’ve done very little with kohlrabi, and really need to – it’s such a versatile veggie. This looks terrific – thanks.
I had kohlrabi for the first time several years ago. I’ve made a potato kohlrabi gratin, but never mashed it – it does sound good though.
I’m racking my brain trying to remember if I’ve tried kohlrabi…and I’m thinking no. A puree with potatoes sounds like a delicious way to sample it, though 🙂
You always teach me about new recipes and I enjoy everyone of them, including this delicious one 🙂
Cheers
Choc Chip Uru
That’s an interesting recipe. This veggie is quite common in South India. We make stir fries & curries out of it. Sometimes we add them in Sambar (Lentil gravy) too 🙂 Ur version looks interesting. Apt on a cold winter eve 🙂
THESE ARE THE FOODS WE CRAVE FOR EVERY DAY…LOVED THE ADDITION OF KOHLRABI AND ROSEMARY,DELICIOUS TREAT 🙂
Kohlrabi is a vegetable that I often see at my regular vegetable vendor but I never thought of giving it a try. Your recipe sounds interesting and I would love to give it a try. thanks for sharing.
So glad you found kohlrabi, it always warms the heart to find something from our homelands. I love both potatoes and kohlrabi so your recipe sounds great. Thanks for sharing Helene!
Not that I am aware of about kohlrabi. I doubt we have it over here. But I am sure, maybe our local potatoes should be a great for such a thick, creamy and delicious mash.
I checked my translator to see if I have heard of this veggie (I have never seen before), but nope, I still didn’t know this. Very interesting and fun to learn new vegetable. The soup looks creamy from potatoes and looks delicious!
i must try that, something very new to me
I don’t think I have ever tried Kohlrabi before, definitely need to add this to my list of things to eat! Love the recipe, Helene!
I have never ever tried Kohlrabi. Sounds interesting.
Helene,
I just found your blog through Culinote and just had to let you know that your photos of all of your food are AMAZING!!! They are SO crystal clear, things pop out like they’re 3D and I truly feel like I am IN the picture with your food. GREAT work, girl!!
I would love for my pictures to be so incredible! Keep it up!
Like you, I enjoy picking up strange treats at the market. I’ve seen Kohlrabi but have never ventures out to buy one because I had no idea what to do with it. Now I know!!! Sounds really, really good!
I have never heard of Kohlrabi so I had to investigate and find out more about it! I love the idea of a mashed potato using it, definitely going to be on the lookout and try to find it!
A delicious and interesting combination! Those are two of my favorite vegetables.
Cheers,
Rosa
I have eaten kohlrabi before but never with mashed potatoes. I think this sounds really interesting and I love those photos.
My mother always cooked with Kohlrabi… your recipe sounds beautiful. I think it would go nicely with pork chops, perhaps. A good European recipe xo
I love learning something new everyday. I can honestly say I never heard of this dish but the Kohlrabi looks absolutely wonderful. Thank you for posting this
What an awesome, interesting combination!
Thanks for sharing!
Frankly, I don’t remember when last I ate kohlrabi. I don’t like it. But I prefer eating all the fruits and veggies and am always in search of variety. This soup is just great to bring kohlrabi back into my palate. Loved these juniper berries…I haven’t seen these anywhere in Mumbai gourmet food stores.
I have also filled in the survey form for you! 🙂
As a child I loved snacking on kohlrabi. It was like a juicier and milder version of radish. I have never ever tasted it cooked though, so your dish looks very intriguing and delicious too.
Healthy deliciousness!! I love the added kohlrabi. Your photography has improved so so much, Helene. Just so beautiful 🙂
I love love this vegetable, your soups looks delicious, I really like the idea.
Back in Bangalore, they call it Noolkol…they go very well in sambhar and my mom used to make a noolkol with pepper masala, oh my God..it was so good.