Mashed Kohlrabi With Brown Butter

bon appétit side butter hazelnut thyme potato milk/cream wheat/gluten-free fall

Andy Baraghani

Serves 4

Source

Ingredients

6 tablespoons unsalted butter

1/3 cup blanched hazelnuts

4 thyme sprigs

1 pound russet potatoes, peeled, cut into 1-inch pieces

Kosher salt

2 pounds kohlrabies, peeled, cut into 1/2-inch pieces

1/3 cup heavy cream

Method

Heat butter in a small saucepan over medium. Cook hazelnuts until butter foams, then browns, about 5 minutes. Add thyme sprigs and cook until crisp, about 30 seconds. Immediately transfer to a bowl; spoon out nuts and coarsely chop.

Meanwhile, place potatoes in a large pot and pour in cold water to cover by 1". Season with salt; bring to a boil. Reduce heat and simmer until very tender, 10–12 minutes. Transfer to a large bowl. Return water to a simmer; cook kohlrabies until tender, 12–14 minutes. Drain and add to bowl with potatoes.

Heat cream in a small saucepan over medium until warm.

Pass potatoes and kohlrabies through potato ricer or food mill into a large bowl (alternatively, you can also use a masher). Stir in brown butter and warm cream; season with salt. Top mash with hazelnuts and crumble fried thyme over.