Mashed Kohlrabi With Brown Butter
A luxurious twist on mashed potatoes combining tender kohlrabi and russet potatoes, enriched with brown butter, hazelnuts, and fresh thyme. This creamy side dish offers a sophisticated blend of earthy and nutty flavors.
Ingredients
- •6 tablespoons unsalted butter
- •⅓ cup blanched hazelnuts
- •4 sprigs thyme sprigs
- •1 pound russet potatoes, peeled, cut into 1-inch pieces
- •1 to taste Kosher salt
- •2 pounds kohlrabies, peeled, cut into 1/2-inch pieces
- •⅓ cup heavy cream
Cooking Instructions
- 1.
Heat butter in a small saucepan over medium. Cook hazelnuts until butter foams, then browns, about 5 minutes. Add thyme sprigs and cook until crisp, about 30 seconds. Immediately transfer to a bowl; spoon out nuts and coarsely chop.
6 min
- 2.
Meanwhile, place potatoes in a large pot and pour in cold water to cover by 1". Season with salt; bring to a boil. Reduce heat and simmer until very tender, 10-12 minutes. Transfer to a large bowl. Return water to a simmer; cook kohlrabies until tender, 12-14 minutes. Drain and add to bowl with potatoes.
25 min
- 3.
Heat cream in a small saucepan over medium until warm.
3 min
- 4.
Pass potatoes and kohlrabies through potato ricer or food mill into a large bowl (alternatively, you can also use a masher). Stir in brown butter and warm cream; season with salt. Top mash with hazelnuts and crumble fried thyme over.
5 min
