Velvety Kohlrabi & Celeriac Puree with Brown Butter

A light alternative to classic mashed potatoes: kohlrabi and celeriac, brown butter, and fine herbs.

Ingredients

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Instructions

1. Peel and cut the kohlrabi and celeriac into even cubes for uniform cooking. Bring a large pot of salted water to a boil.
2. Submerge the vegetables and cook for 15–20 minutes until they are tender when pierced with the tip of a knife; drain thoroughly.
3. Return the hot vegetables to the pot off the heat, add the butter, and mash with a potato masher or blend lightly to achieve a velvety texture; stir in the cream if desired and adjust seasoning.
4. Prepare a brown butter: melt a knob of butter in a small pan until it turns a nutty brown color, pour over the puree, and sprinkle with chopped fine herbs before serving.

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Variants

• Replace butter with olive oil for a dairy-free version.

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Tips

• Do not over-blend to maintain a rustic texture.

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