I've also never tried to do a puree before. I've seen enough of them on cooking shows, however, that I decided I wanted to give it a try. The kohlrabi alone would not be enough, so I combined it with some potatoes. I boiled them together until soft, then pureed them in a blender with a little butter, cream, and salt. The kohlrabi added a great flavor to the puree.
I cut up a large chicken breast into strips, then pounded them flat. I simply sautéed the strips in a little olive oil, and seasoned them just with a little salt and pepper. After removing the chicken from the pan, I de-glazed the pan with some champagne, and finished the sauce with a little butter and cayenne powder.
For the vegetable, I combined the kohlrabi greens with some radish greens. I cooked them in a little olive oil, them added a little lingonberry vinegar and let it steam for a little bit. I seasoned them with a little salt. The mild bitterness and acid from the greens made a nice contrast with the smooth, mild puree, and the chicken/
Sautéed Chicken with Champagne Pan Sauce1 large chicken breast, cut into 3 strips
2 chicken tenderloins
2 Tbsp. olive oil
1 Tbsp. butter
1/3 cup champagne
1/4 tsp. cayenne powder
salt and pepper to taste
Place chicken pieces between two layers of plastic wrap. Pound to 1/2 inch thickness. Season with salt and pepper.
In a skillet over medium high heat, add olive oil. Add chicken. Let cook until brown, then turn. When cooked through and brown on both sides, remove from pan.
Add champagne, and de-glaze pan. Add cayenne, and season with salt as needed. Let sauce reduce slightly.
Plate chicken, spoon sauce over meat.
Kohlrabi - Potato Puree1 3 inch diameter kohlrabi, peeled and diced
2 medium russet potatoes, peeled and diced
3 Tbsp. heavy cream
1 Tbsp. butter
salt to taste
In a pot with plenty of water, boil kohlrabi and potatoes until tender. Drain vegetables, transfer to a blender. Add cream and butter, blend until smooth. Add salt as needed.