KR2

Thank you internet, we now have a kohlrabi recipe! It turns out that kohlrabi comes from the words kohl and rabi, for cabbage and turnip. So its sort of an above ground cabbage-y turnip. Or, as I suggested in my previous post, just like an overgrown broccoli stem.

The recipe below works quite nicely, especially on a cold and rainy night. Feel free to bake on some bread crumbs too. Unlike the perfectly wonderful mincemeat pie I recently made, Gretel ate this KR Bake, so it had to have been good!

(recipe from the internet, but I can't remember exactly where from)

Kohlrabi Ham Bake Recipe

Ingredients

• 3 Tbsp butter
• 4 kohlrabi, peeled and diced
• 8 ounces thick ham, diced
• 2 Tbsp fresh chopped parsley
• 3 egg yolks
• 1 cup heavy cream
• 2 Tbsp all-purpose flour
• Pinch of mace (can substitute ground nutmeg)
• Salt and freshly ground black pepper

Method

1 Preheat oven to 350°F. In a large skillet, melt the butter on medium heat. Add the diced kohlrabi and gently cook for 8 to 10 minutes.

2 Beat the egg yolk, and whisk in the heavy cream, flour, mace, salt and pepper until well combined.

3 Place half of the cooked kohlrabi on the bottom of an oven-proof casserole dish. Layer on the diced ham and parsley. Top with the remaining kohlrabi. Pour the sauce ingredients over the kohlrabi and ham.

4 Bake for 30-35 minutes or until lightly browned on top. Serve immediately.

Serves 4.