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)
- ¼ medium onion, chopped
- 6 medium button mushrooms, sliced
- 1 Tbsp. olive oil
- Pinch of salt and pepper
- ½ cup low-sodium vegetable or chicken broth
- 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 Fresh Baby Freezer Storage Trays, cover and freeze.
To serve: Defrost cubes and warm slightly.