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