Kohlrabi-Ham Bake

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

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.

What is a Kohlrabi??

What!!! You’re not familiar with a kohlrabi??  Well, you are not the first! Kohlrabi look like a crazy vegetable, but they have oh so much potential!  The word kohlrabi is German for cabbage-turnip (although Ryan would claim these as Czech).  They really taste like a sweet cabbage with the crunch of an apple.  Most often, we eat them raw – but first we peel the green ‘skin.’  They work amazing on a relish tray, and my kids like to dip slices in ranch or catsup (although the catsup thing is a little odd in my opinion).

These babies are chalked full of nutrients, so try one while they are in season!