Category Archives: Vegetarian

Roasted Kohlrabi and Eggs with Mustard and Honey

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My husband Scott, knowing how much I love vegetables came home last night bearing the gift of kohlrabi, actually he brought kohlrabi, beets, carrots, lettuce and broccoli , what a nice guy!  The following morning, after I checked my emails  I googled kohlrabi in search of information and recipes.   I did find several intriguing recipes including one by Jeremy Fox of Ubuntu fame. I liked his recipe for kohlrabi that called for roasted eggs.  I’ve never roasted eggs in the oven and wanted to see them come out  as he described, with freckled  brown syrupy spots.  This is most definitely a slow food movement kind of recipe as the eggs are roasted in a 250° oven for 2 hours along with the kohrabi and then we get serious and turn the oven up to 375° and continue roasting it for an additional hour!  Wow, good day to catch up on stuff around the house!  The kohlrabi is also called a German turnip and is said to grow almost anywhere, I guess that means it’s grows like a weed.    It is the same species as a wild cabbage plant and it comes from the same family as broccoli, cauliflower, kale, collard greens and brussels sprouts.  In ‘How to Cook Everything Vegetarian’, Mark Bittman writes that kohlrabi is in the cabbage family but that it should be treated like a turnip.  It should be peeled before it’s roasted unless you have managed to get your hands on some baby kohlrabi then peeling is optional.  The taste and texture are similar to a broccoli stem, but milder and sweeter.  It can also be eaten raw and is commonly eaten in Kashmir where they will eat it for lunch or dinner 3 to 4 times a week. I don’t want to seem ungrateful  but I only received 3 kohrabi bulbs, not even enough for one lunch in Kashmir.  Another ingredient in this recipe that caught my eye is the fresh sorrel, a perennial herb that is used a lot in soup and sauces but  can also be added to salads.  I don’t usually grow sorrel but this year I put a few plants in my herb garden.  I was thinking about making pesto but I’m happy to use it in this recipe and I probably will  have enough to make pesto.

Ingredients and Directions

4 eggs

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

Sea salt

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.

Serves 4