This special recipe is an answer to the frequently asked question, “How to cook kohlrabi?” Chef Jamilka Borges, co-owner of the restaurant Lilith, turns what is traditionally a less-than-beloved vegetable into a sought-after savory starter served atop fresh greens, ramps, mushrooms, radishes, and dandelions. Delicious!
Kohlrabi Flan Recipe
INGREDIENTS
1 tbsp butter
2 tsp salt
3 cloves garlic, minced
1 medium shallot, minced
2 bulbs of young kohlrabi, peeled and diced
1 qt heavy cream
1 fresh bay leaf
6 eggs
Oiled ramekins
Dandelions
Radishes
Mushrooms
Ramps
INSTRUCTIONS
- In a pot, melt the butter, add salt , and sauté the garlic and shallot until translucent.
- Add kohlrabi, heavy cream and the bay leaf, cooking on low heat until the kohlrabi is cooked through, about 25 to 30 minutes. The cream should look a little caramelized and the kohlrabi should be extremely tender.
- Blend in Vitamix, adding one egg at time, and strain through chinois sieve. Pour mix into 4 oz oiled ramekins.
- Place in hotel pan with rack and water, cover with foil. Bake in a 325 degree oven for an hour or until slightly jiggly, rotating every 20 minutes.
- Once done transfer to a cooling rack and let cool for at least 3 hours.
- Plate with a salad of tender, flavorful greens such as dandelions, radishes, mushrooms, and ramps.
Recipe by Chef Jamilka Borges
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