Chef Olaf's family loves the mild, broccoli-like flavor of kohlrabi. Unfortunately, this fantastic vegetable is highly underused. This recipe is Chef Olaf's attempt at getting people to fall in love with this 'lonely little vegetable.'
- 4 bulbs kohlrabi
- 1 tsp unsalted butter
- 1 tsp flour
- 1 tsp honey
- 1/2 tsp apple cider vinegar
- 1 cup kohlrabi broth from cooking water
- 1 egg yolk beaten
- 1/2 cup sour cream
- salt and pepper to taste
- 4 red radishes cut into 1/8-inch slices
- 1 large baking apple skin on, cut into 1/8-inch slices
Recipe courtesy of Chef Olaf Mertens
- Preheat the oven to 250 degrees F.
- Grease an earthenware dish and set aside.
- Fill a large pot with salted water - make sure there is enough water to cover the kohlrabi completely. Bring the water to a boil.
- Remove top leaves from the kohlrabi and peel. Boil the bulbs until tender, about 15 minutes, then drain (save the liquid) and cool.
- Stir in the egg yolk and sour cream. Season with salt and pepper.
- Alternate layers of kohlrabi, radish, and apple into the greased baking dish. Cover with the sauce, bake for 7 minutes, then place under the broiler until golden brown.
- Serve warm.
Whisk the egg yolk into the cooled kohlrabi liquid to prevent it from scrambling.