Dairy Hollow House Kohlrabi Pudding
Still have a few kohlrabi lurking about in the back of the fridge? Try this recipe from CSA member Barden Grams.
2 to 3 kohlrabi
2 eggs
4 Neufchatel cream cheese, softened
1/2 cup milk
1/4 cup cornstarch
1 teaspoon salt
1 teaspoon hot sauce
Grated nutmeg
Freshly ground black pepper, to taste
6 ounces finely grated Parmesan
Preheat oven to 375 degrees F. Spray a 9-inch square baking dish or six 6-ounce ramekins with cooking spray. Set aside.
Blanch kohlrabi 3 to 5 minutes until softened. Puree in a food processor. Measure 3 cups of puree and set the rest aside for another use. Place the eggs, cream cheese, milk, corn starch, hot sauce, salt, nutmeg and pepper in the food processor and blend until smooth. Add the 3 cups of kohlrabi puree and half the Parmesan and blend to mix. Adjust seasoning, if necessary. Pour
the mixture into the prepared pan or ramekins. Place the pan (or ramekins) into a larger pan with water that comes at least 1/2 inch up the sides of the dish. Bake in preheated oven for 30 minutes. Remove from oven and sprinkle with remaining Parmesan. Return to oven for 30 more minutes, or until browned, no longer sticky, and cheese is melted. Serve hot or warm cut into squares or inverted out of ramekins.
Serves 4 to 6.
From “Passionate Vegetarian,” by Crescent Dragonwagon, Workman Publishing, New York, 2002.
Thanks Braden!