Kohlrabi puree from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 57) by Hugh Acheson and Rinnie Allen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on August 29, 2025

    This is absolutely fabulous! I've loved Kohlrabi in salads, and have occasionally made a gratin, but this was far more than I expected. The kohlrabi takes on a depth of flavor that was unanticipated. My kohlrabi were pretty hard and took longer to cook, and I am sure the quality of the dish depends also on the quality of the stock, but this is a dish I already dream of cooking again.

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