Fill a large pot with salted water. Place over medium-high heat and bring to a rolling boil. Add kohlrabi and potatoes. Bring back to a boil and simmer for about 25-30 minutes, or until kohlrabi is tender and easily pierced with a fork. 

Remove from heat. Using a slotted spoon, transfer kohlrabi and potatoes to the bowl of a food mill fitted with a medium blade set over a large mixing bowl. (Alternatively, you can use a food processor fitted with an “S” blade. Process until pureed.)

Rotate the food mill until all of the kohlrabi and potatoes are pureed. Add butter or olive oil and stir to dissolve and blend. Season to taste with plenty of salt and pepper or fresh minced herbs if desired.

Variation: For a stronger flavor, add 2 roasted garlic cloves (paper removed) to the food processor bowl prior to pureeing.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW