Mashed Kohlrabi and Potatoes in Brown Butter Servings: 4-6 6 TBS butter 4 thyme sprigs 1 pound potatoes, peeled and cut into 1" pieces 2 pounds kohlrabi, peeled and cut into 1/2" pieces 1/3 cup cream salt and pepper Heat butter over medium heat and add nuts. When butter stops foaming watch for it to turn nutty brown. Add thyme sprigs and cook until crisp - about 30 seconds. Remove from heat and set aside. Meanwhile, put potatoes in a pot of cold water with some salt and bring to a boil. Reduce heat and simmer until very tender, about 10-12 minutes. Remove to a bowl and add kohlrabi to the water. Simmer until tender, about 12-14 minutes. Drain and add to potatoes in bowl. Heat the cream in a small saucepan. Mash the potatoes and kohlrabi (use a ricer for smoother texture), then add the butter and cream, season to taste with salt and pepper and garnish with the thyme sprigs. Note - you could skip the thyme and garnish with chopped chives instead. Adapted from Bon Appétit |
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