Ingredients and Directions
1/4 cup olive oil
8 small green kohlrabi bulbs
1 teaspoon yellow mustard seeds
1 teaspoon brown mustard seeds
2 bay leaves
2 tablespoons sherry vinegar
4 teaspoons honey
1 tablespoon stone-ground mustard
1/2 cup chopped fresh sorrel, plus several small leaves for garnish
2 tablespoons honey
Preheat the oven to 250°F. Put unpeeled eggs in a bowl of hot water. Pour 1/4 cup of olive oil in an 8×8 pan, add the kohlrabi, turn to coat and cover with aluminum foil.
Remove the eggs from the water and set directly on the oven rack. Put the pan with the kohlrabi on another rack and roast for 2 hours. Eggs will be brown with dark brown freckles. Remove the eggs, crack all over under running water, don’t peel and put in a bowl of cold water. Turn the kohlrabi and re-cover, increase the oven temperature to 375° and continue roasting until soft when pierced by a knife. Remove foil and continue roasting the kohlrabi until browned, about 30 minutes longer.
In a small saucepan, heat the mustard seeds over medium high heat until they start to pop, 2-3 minutes. Add 1/2 cup of water, bay leaves, vinegar and honey. Bring to a boil, lower heat and simmer, covered until mustard seeds are tender, 15-20 minutes. Remove from heat and whisk in mustard.
Peel and chop the eggs, mix with the sorrel in a medium size bowl.
While the kohlrabi bulbs are still warm, cut in wedges.
Spoon the sorrel-egg mixture either on to 4 individual plates or a large platter. Arrange the kohlrabi on top and drizzle with the honey mustard sauce. Add a few sorrel leaves to the top.