Kohlrabi Baked With Ham: A Comforting Embrace from the Czech Kitchen

There are certain dishes that, with a single aroma, can transport you back to a specific moment in time. For me, the humble yet deeply satisfying Kohlrabi Baked With Ham evokes a crisp autumn afternoon in my grandmother’s kitchen, the air thick with the scent of melting butter and simmering vegetables. Growing up, kohlrabi wasn’t a common sight on many tables, but my Omi, with her roots firmly planted in Czech soil, understood its subtle charm. She’d transform this often-overlooked bulb into something truly magical, a testament to the resourcefulness and comforting nature of Central European home cooking. This particular preparation, with the savory embrace of ham, was a frequent star, a warm hug on a chilly day.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 1 dish
• Dietary Type: Not Vegetarian

Ingredients

• 6 tablespoons butter
• 8 kohlrabi, diced (about 1.5 to 2 pounds)
• Salt and freshly ground black pepper, to taste
• 1/2 lb chopped ham
• 1 tablespoon minced fresh parsley
• 3 egg yolks
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 pinch mace

Equipment Needed

• Large skillet
• 9×13 inch baking dish or similar oven-safe dish
• Small bowl
• Whisk

Instructions

1. Begin by melting 6 tablespoons of butter in a large skillet over medium heat.
2. Once the butter has melted and is beginning to sizzle gently, add the diced kohlrabi. Sauté the kohlrabi for approximately 10 minutes, stirring occasionally, until it has softened slightly. Season the kohlrabi with salt and pepper to your preference during this sautéing process.
3. While the kohlrabi is cooking, grease your baking dish with the remaining butter. You can use a bit of the butter from the skillet if there’s enough, or melt and use a little extra if needed.
4. Now, it’s time to assemble the dish. Start by placing a layer of the sautéed kohlrabi at the bottom of the prepared baking dish.
5. Over the kohlrabi, create the next layer by spreading the chopped ham.
6. Sprinkle the minced fresh parsley evenly over the layer of ham. Remember to season this layer with a bit more salt and pepper if desired.
7. Continue to repeat the layers: another layer of kohlrabi, followed by ham, and then parsley, with seasoning in between.
8. Ensure that the final layer you place in the dish is kohlrabi. This will create a lovely bed for the creamy topping.
9. In a small bowl, whisk together the egg yolks, heavy cream, and flour.
10. Add the pinch of mace to this creamy mixture and whisk again until well combined.
11. Pour this egg and cream mixture evenly over the layered kohlrabi and ham in the baking dish. Gently shake the dish or tilt it to ensure the liquid seeps down through the layers.
12. Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes. The dish is ready when the topping is set and lightly golden brown, and the kohlrabi is tender. You can test for tenderness by inserting a fork into one of the kohlrabi pieces; it should yield easily.

Expert Tips & Tricks

The beauty of this dish lies in its simplicity, but a few chef-inspired touches can elevate it further. When dicing the kohlrabi, aim for uniform pieces, about ½-inch cubes, to ensure even cooking. If your kohlrabi is particularly large and woody, don’t hesitate to peel it more generously to reveal the tender inner flesh. For an extra layer of flavor, consider using a smoked ham; its rich, savory notes will beautifully complement the mild sweetness of the kohlrabi. A pinch of nutmeg can be a lovely alternative or addition to the mace, offering a slightly different warm spice profile. When pouring the cream mixture, do it gently and evenly to prevent disturbing the layers too much.

Serving & Storage Suggestions

This Kohlrabi Baked With Ham is a wonderfully comforting dish that shines as a main course for a light lunch or a hearty side dish for dinner. Serve it piping hot directly from the oven, allowing the steam to carry its enticing aromas. It pairs exceptionally well with a crisp green salad tossed with a simple vinaigrette, or with a side of crusty bread to soak up any delicious creamy juices.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual portions in a microwave or in a low oven (around 300°F or 150°C) until heated through. Be mindful not to overheat, as the creamy custard base could potentially curdle. This dish doesn’t freeze particularly well due to the dairy and egg components, so it’s best enjoyed fresh or within a few days of preparation.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	579 kcal
Total Fat	47.4 g	61%
Saturated Fat	26.8 g	134%
Cholesterol	257 mg	86%
Sodium	896 mg	39%
Total Carbohydrate	6.3 g	2%
Dietary Fiber	0.2 g	1%
Sugars	1.8 g	2%
Protein	13 g	26%

(Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.)

Variations & Substitutions

While this recipe is delicious as is, there’s always room for creative adaptation! For a lighter take, you could experiment with using a lower-fat cream or even a mixture of milk and cream. If you’re not a fan of ham, diced cooked bacon or even small pieces of smoked sausage could offer a different, yet equally delightful, savory dimension. For a vegetarian option, you could omit the ham entirely and increase the kohlrabi slightly, perhaps adding some sautéed mushrooms or leeks for extra depth of flavor. A touch of grated Gruyère or Emmental cheese stirred into the cream mixture before pouring could also add a wonderful cheesy richness.

FAQs

Q: What exactly is kohlrabi?
A: Kohlrabi is a cruciferous vegetable, a member of the cabbage family, that looks like a swollen stem with leafy greens. It has a crisp texture and a mild, slightly sweet flavor, reminiscent of a blend between a turnip and a mild cabbage.

Q: Can I use raw ham instead of chopped ham?
A: It’s best to use pre-cooked or cured ham for this recipe, as the cooking time for the kohlrabi is relatively short, and raw ham would not cook through properly.

Q: How do I know if the kohlrabi is cooked through?
A: You can test the tenderness by piercing a piece of kohlrabi with a fork; it should be easily pierced and tender, not mushy.

Q: Can I make this dish ahead of time?
A: You can assemble the layers of kohlrabi and ham ahead of time and refrigerate them. However, it’s best to pour the cream mixture over the top and bake it just before serving for optimal texture and flavor.

Q: Is mace a necessary spice?
A: Mace is traditional and adds a delicate, warm, and slightly peppery note that complements kohlrabi beautifully. However, if you don’t have it, a tiny pinch of nutmeg can be a good substitute.

Final Thoughts

This Kohlrabi Baked With Ham is more than just a recipe; it’s a warm invitation to savor the comforting, often understated, flavors of Central European home cooking. It’s a dish that speaks of tradition, resourcefulness, and the simple joy of good food shared with loved ones. I encourage you to try it, to let its familiar yet distinct flavors fill your kitchen and your senses. Don’t be shy if kohlrabi is a new acquaintance for you – I promise, this preparation will introduce it in the most delightful way. Serve it with a glass of dry white wine or a light lager, and I’m certain it will become a cherished addition to your culinary repertoire.