Mashed Kohlrabi With Brown Butter Recipes

Steps:

• 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.

Steps:

• Heat butter in a small saucepan over medium. Cook hazelnuts until butter foams, then browns, about 5 minutes. Add thyme sprigs and cook until crisp, about 30 seconds. Immediately transfer to a bowl; spoon out nuts and coarsely chop.
• Meanwhile, place potatoes in a large pot and pour in cold water to cover by 1". Season with salt; bring to a boil. Reduce heat and simmer until very tender, 10-12 minutes. Transfer to a large bowl. Return water to a simmer; cook kohlrabies until tender, 12-14 minutes. Drain and add to bowl with potatoes.
• Heat cream in a small saucepan over medium until warm.
• Pass potatoes and kohlrabies through potato ricer or food mill into a large bowl (alternatively, you can also use a masher). Stir in brown butter and warm cream; season with salt. Top mash with hazelnuts and crumble fried thyme over.