Buttery Smashed Kohlrabi

Kohlrabi is a derivative of the cabbage plant, but its flavor is at once milder and slightly sweeter than its kin.

For a smoother consistency, use a food processor or blender to mash the kohlrabi mixture.

Recommended Equipment:
Medium to large rice cooker with a steamer basket; fuzzy logic or on/off

Nonstick cooking spray
1 large kohlrabi, peeled and cut into cubes (about 4 cups/1 L)
1 clove garlic, minced
1/4 cup sour cream
2 tbsp butter
1/2 cup whole or 2% milk (approx.)
salt and freshly ground black pepper
snipped fresh chives

  1. Place 4 cups (1 L) water in the rice cooker bowl and set the rice cooker for the Regular or Steam cycle.
  2. Spray the steamer basket with cooking spray. Place kohlrabi in the basket. When the water comes to a boil, place the basket in the rice cooker. Set a timer for 15 minutes.
  3. When the timer sounds, check to make sure kohlrabi is tender. If necessary, continue cooking, checking for doneness every 3 minutes.
  4. Transfer kohlrabi to a large bowl. Add garlic, sour cream and butter; mash with a potato masher or fork, adding milk as needed, until smooth. Season to taste with salt and pepper. Serve warm, garnished with chives.
Buttery Smashed Bacon Kohlrabi: Add 1/2 cup (125 mL) chopped cooked bacon with the garlic.

Makes 4 servings

Recipe courtesy of 300 Best Rice Cooker Recipes by Katie Chin

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