Kohlrabi - Potato Sauce

7 kohlrabi (10 - 11 oz each)
4 potatoes
4 tbsp butter
1/2 cup sour cream
salt, pepper to taste

Slice kohlrabi bulbs in half and boil in a pot of water until tender, about 45 minutes. Semi-peel potatoes to retain nutrients, cover with water and boil in a second pot until tender, about 20 minutes. Drain, reserving at least 3/4 cup water from each pot. Peel kohlrabi, chop and process pieces in a food processor/blender, using reserved water. This should yield about 4 cups of kohlrabi "mash," and have applesauce-like consistency. Add potatoes to the food procesor/blender and whirl until smooth. Add butter, sour cream, and spices to taste. Serve over angel hair whole wheat pasta. Top with sauteed onions, and ribbons of cabbage, beet, chard or kohlrabi greens.

(Hint:  Freeze sauce in 1 quart bags for a future instant meal.)