Mashed Kohlrabi with Brown-Butter Hazelnut Crumb
Kohlrabi has a similar flavor to broccoli and cauliflower but is firm like a turnip, making it perfect for a veggie-centric mash side dish. Top it off with a brown-butter hazelnut crumb that has a lovely sweet quality with just a touch of rosemary, thyme, and sage.
Serves 4
Mashed kohlrabi:
- 2 lb. kohlrabi, peeled and cooked until soft
- ¼ c. heavy cream
- 2 tsp. salt
- ½ tsp. black pepper
Brown-butter hazelnut crumb:
- 1 stick butter, melted
- 1½ c. flour
- ¾ c. hazelnuts, crushed and toasted
- ½ c. brown sugar
- 2 tsp. salt
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 tsp. sage
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Instructions:
- Preheat the oven to 425°F.
- In a food processor, combine the warm kohlrabi with the cream, salt, and pepper. Blend until smooth, and cover to keep warm until ready to bake.
- In a medium bowl, stir together the crumb ingredients, forming a crumbly mixture.
- Spoon the mashed kohlrabi into an oven-safe casserole dish or skillet, and top with the crumb. Bake for 25–30 minutes or until the crumb is golden brown. Serve warm.
