© 2014 Dover Vineyards

Kholrabi and Fennel (or Turnip) Mash

 

3 Kholrabi bulbs

3 medium potatoes

1 medium onion

5 baby fennel bulbs (or 2 turnip roots)

2 T veggie oil

1 cup sour cream

butter

dash of cream (if necessary)

salt and pepper to taste

 

Cut leaves off of kholrabi and quarter bulbs. Put in a pot of water and boil until tender. Remove from heat, drain, and let cool. Peel kholrabi and place in a blender with the sour cream. Blend until fluffy. In the meanwhile, boil potatoes in water until they are tender. Drain and return to the pot. Dice onions and fennel bulbs and saute in oil until translucent. Mash potatoes, and then add sauteed onions and fennel and blended kholrabi together. Add butter, cream, and salt and pepper to desired consistency and taste.

If using turnips, just boil the potatoes and turnips together, mash, and add the rest of the ingredients.