Kohlrabi Leek Puree

This puree cooks up silky smooth because of the texture of both the kohlrabi and the potato along with the olive oil. Use in place of mashed potatoes, to dress pasta, or as filling for a ravioli.

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1/4 cup olive oil
2 leeks, washed and sliced into thin half moons
1/2 tsp herbs de provence or dried thyme
1/2 cup white wine
2 kohlrabi, peeled and cut into chunks
1 potato, peeled and cut into chunks


  1. In a sauce pan, heat the olive oil over medium low and sweat the leeks and herbs with a big pinch of salt
  2. When the leeks are soft, add the white wine and let reduce until almost dry
  3. Add the kohlrabi and potato along with 2 cups of water
  4. Cover and let steam until the potatoes and kohlrabi are tender
  5. Blend in a blender until very smooth
  6. Taste and adjust seasoning as needed