New Pureed Veggies

One of the things I love about having our produce delivered is that I am constantly surprised by the varieties of the veggies in the mixes.  We are forced to be creative every. single. week.  This week, we had kohlrabi and sunchoke to play with.  In the past, I had made a kohlrabi salad type thing, but it has been really cold here in NJ and I wanted to make something warmer.  Enter:  Root Veggie Puree.

I didn't peel the kohlrabi, but I did peel the sunchoke.  Fun fact about sunchoke that my mom shared with me: It is also called Jerusalem Artichoke, but not because of the city, but because the Italian words for sunflower sounded like Jerusalem.  Thanks, mom!
I chopped both veggies up into pieces and then boiled them in salty water until they were tender. 
In the meantime, I sauteed up onions and garlic.
When the root veggies were done, I put it all into the blender with some olive oil and the cream from the top of the milk.
I blended it until it was smooth, served it with steak John made, and took the LEAST flattering picture of it possible.  You're Welcome. 
As blah as this picture is, the food was actually delicious.  It is definitely something I would make again.

This post was shared on Fight Back Friday and Fat Tuesday!

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  1. My Cuisinart was a game changer, with my kids (and my husband sometimes) the texture is way more important that the flavor!

  2. Did you guys get a little gassy afterwards? LOL Sunchokes are known for giving you gas... they always get me! I like roasting them in the oven too and they are really good for you!

  3. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    Share your great fermented food recipes at my Probiotic Food Linky – open through Februray 6, 2012.