Kohlrabi tastes similar to the stems of broccoli. When choosing kohlrabi at the market, look for kohlrabi bulbs that are about 2½ inches in diameter. Any larger and the skin may be tough and the insides can be woody.
- 2 medium russet potatoes
- 2 kohlrabi bulbs (about 2-1/2 inch wide each)
- 1/4 medium onion, chopped
- 6 medium button mushrooms, sliced
- 1 Tbsp. olive oil
- Pinch of salt and pepper
- 1/2 cup vegetable or chicken stock
Wash, peel and cut potatoes into 1-inch chunks. Remove leaves and stems from Kohlrabi bulbs, wash, peel and cut them into 1-inch chunks.
Bring a pot of lightly salted water to a boil and add potato and kohlrabi chunks. Reduce heat and simmer until tender, about 15-20 minutes. To check if they are done, a fork should slide through the pieces easily. Meanwhile, heat olive oil in a skillet. Add onion, mushrooms and a pinch of salt and pepper. Sauté over medium-low heat until softened, about 3-5 minutes. Remove from heat.
Drain potato and kohlrabi and place in a food processor or blender. Add soup stock and puree until smooth, adding more or less liquid to achieve desired consistency. Salt and pepper to taste.
Spoon the mixture into So Easy Storage Trays, Cover and Freeze.
To serve: Defrost cubes and warm slightly.