Kohlrabi and Celery Root Purée

By Martha Rose Shulman

Published March 5, 2012

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 30 minutes
Rating
4(82)
Comments
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This simple combination tastes so good to me, it hardly needs embellishment. The butter is optional. If you miss old-fashioned buttery mashed potatoes, let this be a stand-in.

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Ingredients

Yield:6 servings

  • ¼ pound Yukon gold potatoes (1 medium), peeled and diced

  • 1 pound kohlrabi, peeled and cut into large pieces

  • 1 large celery root, about 1 pound, peeled and cut into large pieces

  • 1 to 2 tablespoons plain yogurt (to taste)

  • 1 tablespoon butter (optional)

  • Salt and freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

15 grams carbs; 6 milligrams cholesterol; 87 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 5 grams fiber; 422 milligrams sodium; 3 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the potatoes, kohlrabi and celery root in a steamer above 2 inches of boiling water. Cover and steam 15 to 20 minutes, until tender.

  2. Step 2

    Drain, cover tightly and allow to sit for 5 minutes, to steam and dry out. Mash with a potato masher or through a food mill fitted with a medium screen. Add the yogurt and the butter and mix together until incorporated. Season to taste with salt and pepper.

Tip

  • Advance preparation: You can make this up to an hour before serving. Reheat gently on top of the stove.

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Ratings

4 out of 5
82 user ratings
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Comments

runner115

What a great way to use the kohlrabi and celery root from my CSA! Which usually ends up in the back of the fridge for a couple of months:-) Thank you Martha Rose Shulman. Tasty!

Maureen

Delicious version of a comfort food from my childhood. The version at Thanksgivings of my youth involved rutabaga and potato (which I highly recommend to CSA folk). I always go heavy on butter because butter.

Elle

Just outstanding! A lovely natural sweetness. I love the butter. I did not even need to add the yogurt although I’m sure it will be nice. I’ll have it that way with leftovers.

Maureen

Delicious version of a comfort food from my childhood. The version at Thanksgivings of my youth involved rutabaga and potato (which I highly recommend to CSA folk). I always go heavy on butter because butter.

Emily B

This is one of our favourites. I even prefer it over mashed potatoes! I find used a hand blender is the easiest way to mash everything together.

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