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Kohlrabi vegetables Norwegian style

updated

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Ingredients for 4 servings:

  • 1 kg kohlrabi
  • 2 carrots
  • 2 potatoes
  • 2 tsp salt
  • ¼ tsp pepper
  • 100 ml cream
  • 3 tbsp butter
  • nutmeg
  • possibly broth, instant
  • possibly Maggi

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Kålrotstappe

Peel and dice the kohlrabi, carrots, and potatoes. Place the vegetables in a pot and cook in lightly salted water until soft. Drain the water and mash the vegetables into a puree. Season with salt, pepper, butter, cream, and nutmeg. If desired, you can also add Maggi and soup mix. Note: In Norway, this kohlrabi is eaten with “pinnekjøtt” (lamb) at Christmas, with extra gravy and potatoes, and a glass of akevit (caraway schnapps). If you don’t have that at home, you can also eat the vegetables simply as a side dish with meat and potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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