This is relish! Healthy and hearty, and really easy to make. Had it at Two Chez’s in Princeton, Wisconsin and make every time I get this veggie in my CSA.
3 Kohlrabi (green or purple) – washed and coated with EVOO
2 cups chicken or veggie stock
1 cup half & half
Black Dog Belly Rub to taste
Preheat oven to 400. Roast Kohlrabi for 20 minutes then cover with foil and roast another 20 minutes until soft. When cool enough to handle, peel outer skin. and chop into small chunks. Place into a blender with 1 cup stock and pulse until puree’d. Then add another 3/4 cup of stock and blend on low until creamy. Add seasoning and slowly drizzle in half & half. If too thick add a little more stock