Not tried kohlrabi yet? Many Americans aren’t familiar with this vegetable. It’s popular in many Germanic countries and throughout Europe. Kohlrabi is related to the cabbage, broccoli, and cauliflower family. This means it provides good amounts of antioxidants. Maybe you’ve tried a mashed cauliflower recipe? This recipe I similar but provides a more robust flavor. Both cauliflower and kohlrabi are vegetables that provide more fiber than traditional potatoes. Keep the skins on your potatoes and bump the fiber up even more.
PREP TIME
20 Min
COOK TIME
1 Hr
SERVINGS
8
DIFFICULTY
Easy
Ingredients
- 6 kohlrabi bulbs, peeled and cut into small cubes
- 6 small red potatoes, peeled
- 1 clove minced garlic
- 4 ounces low-fat chive and onion cream cheese
- 1 tablespoon olive oil
- 2 bunches of green onion
- 4 tablespoons chopped fresh parsley
- ¼ cup shredded parmesan cheese
- Salt and pepper to taste
Directions
- Preheat oven to 350 degrees.
- Place cubed kohlrabi in a large pot of boiling water. Boil for approximately 20 minutes. Meanwhile, peel potatoes, cut, and add to boiling water.
- Boil until both kohlrabi and potatoes are tender (approximately 12-15 minutes). Drain water.
- Add cream cheese and mash with a potato masher or use a hand mixer to mix to desired smoothness.
- Clean and cut two bunches of green onions. Place onions and olive oil in a sauté pan and cook onions until softened and slightly browned.
- Grease an 8×8 inch glass dish.
- Spread potato mixture evenly in dish. Sprinkle with parmesan cheese, onions, and chopped parsley.
- Place in oven and cook until heated through, approximately 30 minutes.
Nutrition Facts
Servings: 8 | Calories: 192 | Total fat: 5g | Saturated fat: 2g | Total carbohydrate: 32g | Fiber: 4g | Protein: 7g | Sodium: 97mg
Recipe provided by Michelle Eaton, MS, RD, ThedaCare
