Oma's Kohlrabi with Ham Casserole
This kohlrabi recipe, aka Kohlrabi mit Schinken, is a great way to use up leftover ham and create a delicious, traditional German meal.
For the meat in this recipe, use leftover ham or cooked sausage (kielbasa would be nice) - just dice it in the same size you dice the kohlrabi.
Makes 4 servings
- 4 - 5 kohlrabi (about 3 lb)
- 3 tbsp olive oil (or butter)
- ½ pound cooked ham
- 3 egg yolks
- 1 cup whipping cream
- 2 tbsp all purpose flour
- nutmeg, salt, pepper to season
- Preheat oven to 350°F. Grease baking dish.
- Peel and dice kohlrabi (approx. ¾-inch dice). Make sure you cut away any tough parts near the root end.
- Heat olive oil in frying pan. Add kohlrabi and cook over medium heat about 8 - 10 minutes until almost tender and lightly browned.
- Dice ham in same size as kohlrabi.
- Put half of kohlrabi in bottom of baking dish. Cover with ham. Put remaining kohlrabi over top.
- Mix together egg yolks, cream, flour, and seasonings and pour over kohlrabi.
- Bake, uncovered, until golden brown on top, about 30 - 45 minutes.
- Sprinkle fresh chopped parsley over kohlrabi in frying pan.
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