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Swede puree

updated

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Ingredients for 4 servings:

  • 500 g swede(s)
  • 2 garlic cloves
  • 1 tsp salt
  • 50 g butter
  • ½ tsp black pepper, freshly ground
  • 100 ml cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the turnip (also called kohlrabi, kohlrabi, or dotschen) and dice it. Peel the garlic and roughly chop it. Boil both together in water until soft. Drain. Add butter, salt, pepper, and cream and blend thoroughly with a hand blender. Add a little more cream if necessary to create a creamy purée. Serve immediately on warmed plates. This amount is intended for one side dish. Here, it was served with a herb neck steak and fried onions.

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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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