4 kohlrabi bulbs with leaves
2 Tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
4 ounces cultivated mushrooms, quartered
3 Tablespoons cream (or milk, chicken stock, olive oil, or water)
Salt and pepper to taste
1. Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop. Set aside. But the bulbs into 1-inch chunks.
2. Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes.
3. Meanwhile, heat the olive oil in a skillet. Add the onion and saute over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Don't let the garlic brown.
4. Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring, until all the liquid has evaporated, 3 minutes. Set the skillet aside.
5. Drain the kohlrabi chunks and place them in the bowl of a food processor (I love my 12-cup KitchenAid processor). Add the mushroom mixture and the cream (or whatever substitute you're using). Puree until smooth. Salt and pepper to taste.
6. Transfer the puree to a saucepan and reheat over low heat, stirring, 2 minutes. Serve warm.
Source: From farmgirlfare.com