It’s easy to see how kohlrabi could throw you off your game the first time you see it. It looks like someone teleported a vegetable from Mars right into your kitchen.
In reality, kohlrabi is incredibly versatile. Kohlrabi, cabbage, Brussels sprouts and kale are all related, so you can expect that any flavor that goes nicely with one, will be lovely with the other. So let’s try this basic version of a kohlrabi-ham bake
- 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
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.