Episode: 02 Brassica
Ease of Preparation: Medium
Confit Kohlrabi with Kohlrabi Remoulade
Crisp, sweet, peppery kohlrabi is dressed up 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.
Ingredients:
- 4 kohlrabies, peeled and halved horizontally, tops and bottoms reserved separately
Confit Kohlrabi:
- 4 reserved kohlrabi bottoms
- ½ bunch thyme or 10 sprigs
- 6 sprigs rosemary
- 4 bay leaves
- 40 cloves garlic
- Olive oil, to cover
Kohlrabi Remoulade:
- 4 reserved kohlrabi tops
- ½ cup (120 ml) mayonnaise
- 2 teaspoons (10 ml) Dijon mustard
- ½ lemon, juice
- 2 tablespoons (30 ml) capers, finely chopped
- 3 tablespoons (45 ml) tarragon leaves (about 4 large sprigs), finely chopped
- Salt and pepper
Garnish:
- Tarragon leaves, thyme leaves, flaked salt, reserved roasted garlic cloves and oil
Method:
For the Confit Kohlrabi:
Preheat 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 2 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.
To 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 2-3 of the confit garlic cloves.
Broil for 1-2 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.