Dijon Cream Kohlrabi

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Have you ever tried kohlrabi?   It looks like it came from outer space and tastes like a cross between broccoli and a rutabaga, but most people don’t give it a second glance in the grocery store.   This Dijon Cream Kohlrabi is a great way to introduce kohlrabi to your family.

Did you know the kohlrabi was once the vegetable choice of royals and has a long and colorful history?  It is mentioned in the first known cookbook from ancient Roman days, by Apicius, was Charlemagne’s favorite vegetable, and was revered in China and India.  Part of the cabbage family, kohlrabi it is often overlooked by its more popular cousins (green cabbage, Brussels sprouts, and turnips), but with proper preparation, kohlrabi could quickly become a favored veggie in your house.

Part of the problem with kohlrabi lies in its unique shape. Bulbous round, with green “tentacles” dangling, it’s sweet, crisp taste is hidden under a thick outer skin.  Like an onion, you have to peel back the outer layers to get to the prize.  Most people just don’t want to make the effort, but I can assure you that it is worth the wait.  Kohlrabi is a great source of Vitamin B and C, as well as phytochemicals, which protect against colon and prostate cancers.

Kohlrabi can be served raw, boiled, roasted, or stir-fried.  This recipe boils the kohlrabi, then bathes it in a creamy white sauce, gently kissed with Dijon mustard and cheddar cheese, allowing its mildly robust flavor to shine through.

Dijon Cream Kohlrabi

• 3-4 Kohlrabi bulbs (I used green, but red/purple kohlrabi can be substituted)
• 1 tsp. Salt
• 2 Tbsp. Butter
• 2 Tbsp. Superfine flour (Wondra)
• 1 c. Milk
• 1 tsp. Dijon mustard
• 1 Tbsp. Grated Cheddar Cheese

Using a sharp knife, cut off the kohlrabi stems.  Wash and dry the kohlrabi, then cut in half.  Cut off the hard ends, the slowly peel/cut back the green layer, until you are left with a white interior that resembles potato. Cut the kohlrabi pieces into 2-3 inch cubes and place in a large pot.

Cover with water, sprinkle with the salt, and place on the stove top on high, to boil.  Once you have a rolling boil, lower to medium low and simmer for about 15 minutes.  Stab a piece of the kohlrabi and if it is still hard, cook 3-5 minutes more.  Drain the liquid.   In a separate pot, melt the butter on medium low, and sprinkle the flour over the butter.  Stir until a roux forms, and slowly add the milk.  Heat on medium high until thickened, stirring frequently so the milk does not burn.  When the mixture has thickened, stir in the Dijon and cheddar cheese, and stir until melted.  Pour the sauce over the cooked kohlrabi cubes and toss lightly to coat.  Serve warm.

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