a small handful of parsley
1 scant teaspoon dijon mustard
1 teaspoon white wine vinegar
½ cup extra virgin olive oil
1. Put 1 cup of the cider in a saucepan with 1 cup water. Thickly peel the kohlrabi, cutting off a good ¼ inch of the skin, then cut the flesh into small dice and add to the saucepan. Bring to a boil, then reduce the heat and simmer for 30 minutes.
2. Add the potato and 2 cups boiling water and simmer for a further 20 minutes, or until the kohlrabi and potato are very tender. Drain well.
3. Meanwhile, put all the parsley oil ingredients in a small food processor and blend for 45 seconds, or until smooth. Season to taste with salt and freshly ground black pepper.
4. Purée the kohlrabi in and potato using a potato ricer or masher – don’t use a food processor or the mixture will become gluey.
5. Transfer to a bowl and add the cream and remaining cider. Season to taste with salt and white pepper and mix well. Serve immediately, drizzled with the parsley oil.