Kohlrabi Ham Bake

Easy and delicious casserole with baked kohlrabi, ham, eggs, and cream.

By
Elise Bauer
Elise Bauer
Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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Published April 03, 2008
Elise Bauer
Kohlrabi Ham Bake
Elise Bauer

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
Elise Bauer

The recipe was in a book that Garrett gave my father on Russian, German & Polish Food & Cooking. Dad has a preternatural affection for all things turnip and cabbage.

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
Elise Bauer
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Kohlrabi Ham Bake

Prep Time 15 mins
Cook Time 45 mins
Total Time 60 mins
Servings 4 servings

Ingredients

  • 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

Method

  1. 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.

  2. Beat the egg yolk, and whisk in the heavy cream, flour, mace, salt and pepper until well combined
  3. Assemble casserole

    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

    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.