Kohlrabi is a derivative of the cabbage plant, but its flavor is at once milder and slightly sweeter than its kin.Tip:
For a smoother consistency, use a food processor or blender to mash the kohlrabi mixture.
Recommended Equipment:
Medium to large rice cooker with a steamer basket; fuzzy logic or on/off
Ingredients:
Nonstick cooking spray
1 large kohlrabi, peeled and cut into cubes (about 4 cups/1 L)
1 clove garlic, minced
1/4 cup sour cream
2 tbsp butter
1/2 cup whole or 2% milk (approx.)
salt and freshly ground black pepper
snipped fresh chives
Preparation:
- Place 4 cups (1 L) water in the rice cooker bowl and set the rice cooker for the Regular or Steam cycle.
- Spray the steamer basket with cooking spray. Place kohlrabi in the basket. When the water comes to a boil, place the basket in the rice cooker. Set a timer for 15 minutes.
- When the timer sounds, check to make sure kohlrabi is tender. If necessary, continue cooking, checking for doneness every 3 minutes.
- Transfer kohlrabi to a large bowl. Add garlic, sour cream and butter; mash with a potato masher or fork, adding milk as needed, until smooth. Season to taste with salt and pepper. Serve warm, garnished with chives.
Buttery Smashed Bacon Kohlrabi: Add 1/2 cup (125 mL) chopped cooked bacon with the garlic.
Makes 4 servings
Recipe courtesy of 300 Best Rice Cooker Recipes by Katie Chin
Germany [ print this recipe for Buttery Smashed Kohlrabi ]
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