CSA Week 19 - October 11th - mashed kohlrabi, radish, and potato with sage

Though this photo is a bit monochromatic this dish's flavor is most certainly not. I adapted a recipe for mashed turnip and potato for mashed kohlrabi, watermelon radish, and potato. I think the technique and flavor profile (primarily sage and onions) would be adaptable for many of the root vegetables showing up in the CSA (turnips, daikons, radishes). Just watch the amount of liquid (the original recipe had too much for the vegetables I used). 

Mashed kohlrabi, radish, and potato with sage
Adapted from here.
Ingredients 

• 2 kohlrabi, peeled and cubed
• 1 watermelon radish, peeled and cubed
• 1 large russet potato, peeled and cubed
• 3 tbsp. butter
• 1 medium onion, chopped (the original recipe calls for 2 shallots)
• 2 tbsp. chopped fresh sage
• 2/3 cup milk
• Kosher salt and ground black pepper

Directions

• Put the veggies in a pot of cold, salted water. Bring to a boil, reduce to a simmer, and cook until soft.
• In a saucepan heat the butter over medium-high heat. Once melted and foamy, add the onions and sage and saute until the onion is tender, the sage is fragrant, and the butter begins to brown. Season with salt and pepper. 
• Add the milk to the onion mixture and bring to a gentle simmer.
• Drain the veggies, return to the pot, and add the milk mixture.
• Mash with a potato masher (that's what I did) or, depending on the texture you prefer, use a hand mixer or immersion blender. 
• Taste and add salt and pepper to taste.