Kohlrabi Ham Bake

I'm not exactly a kohlrabi person. I am not sure I had even SEEN one until this past weekend.  But then my Dad brought in an entire bucket filled with kohlrabi and I had to ask, with some embarrassment, "What is that?"  Yep.  (I guess I'm more of a traditional gal in terms of vegetables.) photo 10

Especially when my husband Andy told me that he LOVED kohlrabi growing up.  What?  Not only did you eat it enough to recognize it, but you loved it, too??  Perhaps I have been missing out.

So I turned to my Mom (the real chef around here) and asked what on earth we're going to do with all these funny little vegetables, and she came up with the recipe for Kohlrabi Ham Bake.  Hmmm!  That sounds like a pretty good way to use these little buggers.

Kohlrabi 2

I have to admit: I haven't eaten it yet. I gave my little casserole bake (that my Mom made... this is sounding kind of pathetic, I admit) to my sister-in-law who just had a baby... she needed it more than I.  Was I scared?!  WHAT?!  ME?!  No way.  But my Dad called to tell me that it's delicious.  And so, I share it with you.  If you've got kohlrabi, perhaps you can try this and weigh in as well.

 

(And if you're not sure if you have kohlrabi - or is that just a challenge that I face?! - this is what they look like.  Kind of cute, right?)

Kohlrabi 3

What do you think?   Do you have kohlrabi growing in your garden?  How do you use it?

Kohlrabi Ham Bake
Recipe Type: Main
Author: The Cabin Garden, via Simply Recipes
Prep time:
Cook time:
Total time:
Serves: 4
A delicious casserole to utilize those unique little kohlrabis from the garden.
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
Instructions
  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.