Brought to you by Cheshire Medical Center

This simple creamy puree pairs well with the spicy radishes, fruity balsamic glazed pearl onions, and sweet caramelized onions.  Kohlrabi is naturally sweet and mild, similar in taste to turnips.  You can use this puree as a side dish, swirl into soups, or even incorporate into meatballs.

This recipe is a great source of vitamin C and vitamin K. Vitamin C is an antioxidant, and is important to support the immune system.  Vitamin K is important for strong bones and blood clotting.

Serves 2

1 medium onion, sliced thinly
1 1/2 teaspoons olive oil
4 medium kohlrabi
3 Tablespoons milk
2 teaspoons salt
2 small Napa cabbages
6 pearl onions
1 Tablespoon balsamic vinegar
1 teaspoon fresh oregano, chopped
1 radish, thinly sliced
Fresh ground black pepper
Garnish (optional): Microgreens, edible flowers


  1. Heat a sauté pan on low heat with 1 teaspoon of olive oil. Add the sliced onions. Allow to cook on low heat for about 45 minutes, stirring occasionally until the onions are golden brown and sweet.
  2. Boil a large pot of water, adding 1 ¾ teaspoons salt. Using a sharp knife, remove the leaves and peel the kohlrabi.  Quarter the kohlrabi and boil until soft, about 15 minutes.
  3. Drain kohlrabi. Add kohlrabi and a pinch of salt to a high-power blender and slowly add milk as you blend until puree is smooth.
  4. Cut the Napa cabbage in half, drizzle with remaining oil, season with a pinch of salt and pepper, and place on a greased sheet pan. Drizzle the pearl onions in balsamic vinegar and add to the sheet pan.
  5. Place under broiler until cabbage is slightly browned and onions are soft. Watch this carefully, as it may burn quickly!
  6. Plate the puree, cabbage, onions, and radishes. Sprinkle fresh oregano and garnish with microgreens and edible flowers.

Calories per serving: 113
Carbohydrates: 16.5 g
Fiber: 5.2 g
Protein: 4 g
Fat: 4.4 g

Photo and recipe credit to Lindsay Schwartz, on behalf of Borealis Farm.
Visit The Art Nichols Cafe at Cheshire Medical Center on Wednesdays from 10am – 2pm for a pop-up farmer’s market provided by Borealis Farm in Surry, NH for all the ingredients in this recipe and more.