Oma's Kohlrabi Recipe with Ham

➤ by Oma Gerhild Fulson

Yum

This kohlrabi recipe, akaKohlrabi mit Schinken, is a great way to use up leftover ham and create a delicious, traditional German meal. Kohlrabi is a strange looking vegetable and tastes like a combination of radish and broccoli stems. 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.

I know this looks like oven-roasted potatoes, but it's not! If you've never tried kohlrabi, you're in for a treat.

Oma's Kohlrabi with Ham Casserole

Ingredients:

• 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

Instructions:

• 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.
• Serves 4

Hints:

• Sprinkle fresh chopped parsley over kohlrabi in frying pan.

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Choosing Kohlrabi

When you buy the kohlrabi, choose small young ones. These will have the best flavor. Kohlrabi belongs to the cabbage family and it's flavor can be quite intense.

You can choose either the green or the purple variety. Both can be eaten raw. Peeled and sliced, kohlrabi makes a great addition to a salad tray that has people coming back for more and not knowing what they are eating - they only know it tastes great, similar to broccoli stems.

Some More German Veggies

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