If I could, I would reach out to each and every one of you, take you by the hand to the market, buy a bunch of kohlrabi and some ham, go back to your kitchen with you and make this dish for you. Just so you would try it.
It's that good.
Kohlrabi means cabbage turnip in German, so of course dad couldn't wait to try the recipe. We all loved it so much we made him make it again a few days later and made sure my brother showed up for dinner.
Kohlrabi Ham Bake
- 3 tablespoons butter
- 4 kohlrabi, peeled and diced
- 8 ounces thick ham, diced
- 2 tablespoons fresh chopped parsley
- 3 egg yolks
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Pinch of mace (can substitute ground nutmeg)
- Salt and freshly ground black pepper
Cook diced kohlrabi in butter
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.
Beat the egg yolk, and whisk in the heavy cream, flour, mace, salt and pepper until well combined
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.
Bake at 350°F for 30-35 minutes or until lightly browned on top. Serve immediately.
Adapted from a recipe in Russian, German & Polish Food & Cooking by Leslie Chamberlain.