This flavorful puree is a great base for a variety of protein and vegetable combinations. I served it with wilted kale and pan seared flat-iron steak.
Recipe adapted from Hugh Acheson's The Broad Fork.
3 tablespoons butter
1 cup diced onion
2 pound kohlrabi, peeled and diced
2 cups chicken stock
4 sprigs fresh thyme
In a medium sauté pan over low heat, melt 1.5 tablespoons of the butter. Add the onion and then the kohlrabi. Cook for 2 minutes, stirring to coat the vegetables in the butter. Add the chicken stock and the thyme. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 15 minutes or until the kohlrabi is tender. Remove from heat and let cool slightly.
Transfer the mixture to a blender, and the remaining 1.5 tablespoons of butter, and puree until smooth. Season to taste with kosher salt. Serve warm.