Roasted Kohlrabi and Eggs with Mustard and Honey
Photo: Annabelle Breakey; Styling: Karen Shinto
How to Make It
Step 1
1
Preheat oven to 250°. Put unpeeled eggs in a bowl of warm water. Pour 1/4 cup oil into an 8- by 8-in. pan, add kohlrabi, and turn to coat. Cover tightly with foil.
Step 2
2
Remove eggs from water and set directly on an oven rack. Set pan of kohlrabi on another rack. Roast eggs and kohlrabi 2 hours (eggs will be freckled with brown syrupy spots). Remove eggs, crack all over under cold running water, and put in a bowl of cold water to cool.
Step 3
3
Turn kohlrabi over in pan and cover tightly. Increase oven temperature to 375° and roast kohlrabi until butter-soft when pierced with a knife, about 1 hour. Remove foil, turn kohlrabi over, and roast until crisply browned, about 30 minutes more.
Step 4
4
Meanwhile, in a small saucepan, heat mustard seeds over medium-high heat until just starting to pop, 2 to 3 minutes. Add 1/2 cup water, the bay leaves, vinegar, and honey. Bring to a boil, then lower heat and simmer, covered, until mustard seeds are tender, 15 to 20 minutes. Uncover and boil sauce until reduced to 1/2 cup, 2 to 5 minutes. Remove from heat and whisk in mustard. Season with salt to taste.
Step 5
5
Peel eggs. Chop and mix with sorrel in a medium bowl.
Step 6
6
While kohlrabi bulbs are still warm, tear some partway apart and some in half.
Step 7
7
Spoon egg-and-sorrel mixture among 4 plates or on a big platter. Arrange kohlrabi over the mixture, drizzle with honey-and-mustard sauce, and add a few small chunks of honeycomb. Top with small sorrel leaves.
Step 8
8
*Jeremy Fox uses red sorrel, wood sorrel, and sheep sorrel from Ubuntu's garden, but any kind of sorrel will work. Find honeycomb at well-stocked grocery stores and farmers' markets.
Step 9
9
Quick twist: Replace the kohlrabi with small unpeeled Yukon Gold potatoes. Roast and serve them exactly the same way.
Step 10
10
Note: Nutritional analysis is per serving.
Ingredients
4 eggs
1/4 cup plus 2 tsp. olive oil, divided
8 small purple or green kohlrabi bulbs (about 2 in. diameter), leaves and stems trimmed
1 teaspoon yellow mustard seeds
1 teaspoon brown mustard seeds
2 bay leaves, preferably fresh
2 tablespoons sherry vinegar
4 teaspoons honey
1 tablespoon stone-ground mustard
Kosher salt
1 ounce chopped stemmed fresh sorrel* (about 1/2 cup), plus several small leaves for garnish
4-in. piece honeycomb* or 2 tbsp. honey
Directions
Step 1
1
Preheat oven to 250°. Put unpeeled eggs in a bowl of warm water. Pour 1/4 cup oil into an 8- by 8-in. pan, add kohlrabi, and turn to coat. Cover tightly with foil.
Step 2
2
Remove eggs from water and set directly on an oven rack. Set pan of kohlrabi on another rack. Roast eggs and kohlrabi 2 hours (eggs will be freckled with brown syrupy spots). Remove eggs, crack all over under cold running water, and put in a bowl of cold water to cool.
Step 3
3
Turn kohlrabi over in pan and cover tightly. Increase oven temperature to 375° and roast kohlrabi until butter-soft when pierced with a knife, about 1 hour. Remove foil, turn kohlrabi over, and roast until crisply browned, about 30 minutes more.
Step 4
4
Meanwhile, in a small saucepan, heat mustard seeds over medium-high heat until just starting to pop, 2 to 3 minutes. Add 1/2 cup water, the bay leaves, vinegar, and honey. Bring to a boil, then lower heat and simmer, covered, until mustard seeds are tender, 15 to 20 minutes. Uncover and boil sauce until reduced to 1/2 cup, 2 to 5 minutes. Remove from heat and whisk in mustard. Season with salt to taste.
Step 5
5
Peel eggs. Chop and mix with sorrel in a medium bowl.
Step 6
6
While kohlrabi bulbs are still warm, tear some partway apart and some in half.
Step 7
7
Spoon egg-and-sorrel mixture among 4 plates or on a big platter. Arrange kohlrabi over the mixture, drizzle with honey-and-mustard sauce, and add a few small chunks of honeycomb. Top with small sorrel leaves.
Step 8
8
*Jeremy Fox uses red sorrel, wood sorrel, and sheep sorrel from Ubuntu's garden, but any kind of sorrel will work. Find honeycomb at well-stocked grocery stores and farmers' markets.
Step 9
9
Quick twist: Replace the kohlrabi with small unpeeled Yukon Gold potatoes. Roast and serve them exactly the same way.
Step 10
10
Note: Nutritional analysis is per serving.
