Scalloped Kohlrabi

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Scalloped Kohlrabi

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


  • 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.
Course: Side Dish
Keyword: Lent
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