From by Judith Berek, HUDSONVALLEYCOOKING.COM
I think I have gotten more questions about how to cook Kohlrabi than any other vegetable. I probably knew no more than the people who were asking me what to do so I started reading and conducting experiments. This is my most successful experiment and was enjoyed by a class full of cooking students that were my first tasters. I made it with chicken stock, you could make it with vegetable stock, milk or milk and cream. You can also vary the cheese. I used a Columbia County cheese. You can mix cheeses. Just make sure that the cheese you use will melt well.
2 cloves of garlic cut in half
6 tablespoons of butter
8 ounces of grated cheese – Hawthorne Valley Aged Alpine is perfect
Salt and pepper to taste
¾ cup of chicken stock boiling
Preheat oven to 425
1. Peel the kohlrabi bulbs. It is easier to use a knife than a peeler because you want to make sure that the tough outer layer is removed. Thin slice the bulbs. If you have a food processor with a thin slice blade, that will work. You can also use a mandoline or a sharp knife.
2. Wash the leaves and remove any coarse stems. Slice the greens into ½ strips.
3. Steam the leaves for 2 to 3 minutes, to reduce the volume and drain the color.
4. Rub a shallow baking dish with the garlic and then put the garlic into the hot stock to
5. Use some of the butter to generously butter the pan and cut the rest into small pieces
6. Layer the bulb slices and leaves making beginning and ending with slices. Dot each with butter, add salt and pepper to taste and cheese. There should be plenty of cheese for the top. Pour on the boiling broth (without the garlic).
7. Bake covered tightly with foil for 1 hour. If the kohlrabi is tender when you put a knife into the dish bake it uncovered for another 10 to 15 minutes to brown it. Do not uncover until the kohlrabi is tender. This is a very forgiving dish and if you are not ready to serve you can take it out of the oven and keep it covered. Reheat it or serve at room temperature.