Forget your bog standard potato mash, this cumin seed kohlrabi mash recipe is the only mash you need this season. The funny shaped, gnarled root veg offers tons more flavour than your regular spud, and a heap of added nutrients. Don’t be intimidated by these obscure-looking vegetables, experimenting is half the fun! Whether you mash them, fry them or roast them, impress your foodie friends by getting ahead of what’s sure to be a big autumn restaurant favourite this year.
I’ve served mine warm with pan-fried broccoli and almond smoked tofu. To change the flavour you could make the mash with horseradish, parsley or rosemary instead.
Ingredients
(serves 2)
200g kohlrabi
150ml almond milk
3 garlic cloves roughly chopped
Sprinkling of cumin seeds
1tsp coconut oil
Salt and pepper to season
Method
Peel and chop your kohlrabi into rough 1cm chunks and add to a saucepan with the garlic and cumin.
Pour enough milk over the veg to almost cover it.
Warm slowly and allow the veg to soften for 20-30 minutes.
Add salt and pepper to season.
Lots of the milk will have boiled off, add the kohlrabi to your food processor along with what’s left of the milk. I added all the remaining almond milk but it will depend on how much you have left, you don’t want the mash to be sloppy!
Blitz with a teaspoon of coconut oil and a further sprinkling of cumin seeds.
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