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Confit kohlrabi with kohlrabi remoulade
Crisp, sweet, peppery kohlrabi is dressed in several ways in this recipe. From a rich confit to a tangy slaw-like remoulade, this dish showcases just some of what kohlrabi can do.
SERVES
4
Ingredients
Confit Kohlrabi
- 4 reserved kohlrabi bottoms
- 1/2 bunch thyme or 10 sprigs
- 6 sprigs rosemary
- 4 bay leaves
- 40 cloves garlic
- Olive oil, to cover
Kohlrabi Remoulade
- 4 reserved kohlrabi tops
- 1/2 cup (120 ml) mayonnaise
- 2 teaspoons (10 ml) Dijon mustard
- 1/2 lemon, juice
- 2 tablespoons (30 ml) capers, finely chopped
- 3 tablespoons (45 ml) tarragon leaves (about 4 large sprigs), finely chopped
- Salt and pepper, to season
Garnish
- Tarragon leaves, thyme leaves, flaked salt, reserved roasted garlic cloves and oil
Directions
Confit Kohlrabi
- Preheat the oven to 275° F (135° C).
- In a large pot, combine the kohlrabi bottom halves, thyme, rosemary, bay leaves, and garlic, then cover completely with olive oil.
- Warm the pot over medium heat until the olive oil starts to bubble.
- Cover and transfer to the oven for two hours, or until tender. Uncover and let rest in the oil at room temperature until ready to serve.
Kohlrabi Remoulade
- Julienne the reserved raw kohlrabi tops on a mandoline.
- In a bowl, combine mayonnaise, Dijon mustard, lemon juice, tarragon, capers, salt, and pepper. Whisk to combine.
- Dress the julienned kohlrabi with the prepared dressing.
Serve
- Preheat a broiler to high heat.
- Transfer the Confit Kohlrabi bulbs to a small, heat-proof tray, reserving the oil and confit garlic cloves.
- Brush the tops of each bulb with a bit of the reserved oil and add two to three of the confit garlic cloves.
- Broil for one to two minutes to warm through, then transfer to serving dishes.
- Sprinkle with flaked salt and top each with a heaping portion of the Kohlrabi Remoulade.
- Garnish with thyme and tarragon leaves and serve immediately. Enjoy!
