John Myers
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Potato, Kohlrabi and Herb Puree with Mushrooms, Ham and Onions
The perfect potato, kohlrabi and herb puree with mushrooms, ham and onions recipe with a picture and simple step-by-step instructions.
For the puree
- 600 g Potatoes
- 600 g Kohlrabi
- Vegetable broth
- 1 shot Milk
- 2 tbsp 6 Kräuter TK
- 1 tbsp Butter
- 2 tbsp Herbal processed cheese
- Salt
- 1 tbsp Grated Parmesan cheese
For the mushrooms
- 250 g Mushrooms brown
- 1 Onion
- 1 bunch Spring onions
- 125 g Ham cubes
- 1 tbsp Parsely
- Butter
- Salt
- Pepper
- Peel and dice the potatoes and kohlrabi and cook them in the vegetable stock.
- Peel and dice the onion and sauté with the diced ham and the spring onions cut into rings in the butter until translucent.
- Cut the mushrooms into slices, season with salt and pepper, add the parsley and cook with the ham and onions.
- Drain the kohlrabi potatoes, add the butter, milk, parsley, Parmesan and processed cheese and process with a potato masher to a puree, season with salt and pepper.
- Arrange the puree on a plate, make a well in the center, add the mushrooms, ham and onions and serve
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