Kohlrabi Mash

2 pounds Kohlrabi

2 TBSP Heavy Cream

2 TBSP Butter

Salt & Pepper for seasoning

1 tsp olive oil

Chopped parsley for garnish

Peel and quarter 2 pounds kohlrabi. Cook in boiling salted water until soft, about 30 minutes; drain. Puree with 2 tablespoons each heavy cream and butter; season with salt and pepper.

Drizzle with olive oil and top with chopped parsley.Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

Credit to: https://www.foodnetwork.com/recipes/food-network-kitchen/kohlrabi-mash-3361839