This is my first year eating kohlrabi, thanks to my CSA farm share. I wonder where this vegetable has been all my life! It’s like it just appeared out of nowhere. I have only just begun to explore the possibilities of kohlrabi but so far I am quite taken. Fresh, the texture and water content (though not flavor reminds me of jicama. You can shred it, dip it, put it in a salad, whatever. Cooked, however, it takes on a totally different quality. It firms up like the center stem of a cauliflower and takes on a very mild flavor easily associated with a cruciferous vegetable. Mostly Ive been using it as one of my lunch time sautee vegetables. I have also grilled slices of it with eggplant and topped them both with olive oil and fresh basil.
In this recipe the kohlrabi is cubed and cooked casserole style. If you dont eat dairy, look away now. I cant think of a good substitute for the cream. I have made this several times and have mixed in other vegetables with the kohlrabi with good results. Any sturdy vegetable would work well. I have also mixed in raw chopped collard greens. Another idea is to top the whole thing with cheese (such as parmesan and finish it off in the broiler to get a nice browned top.
This recipe is adapted from the Kohlrabi Ham Bake at Simply Recipes, one of my favorite recipe blogs.
3 tbsp butter
5-6 cups kohlrabi, cut into in. cubes (or a mix of vegetables
1 medium onion, chopped
1 lb sausage, cooked (Ive used both the ground variety and cut up turkey sausage
1 tsp chopped fresh thyme
3 egg yolks
1 cup cream
2 tsp arrowroot starch (if you don’t have arrowroot starch you could use cornstarch *gasp*
pinch of nutmeg
salt and pepper
Preheat the oven to 350 degrees.
Sautee the onion, kohlrabi and thyme with the butter in a large pan until the onion softens, about 10 minutes. Meanwhile, beat the yolks in a bowl and whisk in the cream, starch, nutmeg, salt and pepper. Add the sausage to the kohlrabi and onions and transfer to a 9×11 in casserole dish. Pour the cream and egg mixture over the kohlrabi and onions. Bake for 30-40 minutes.