Roasted Kohlrabi and Eggs with Mustard and Honey

Name: Roasted Kohlrabi and Eggs with Mustard and Honey
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon; 4; 2; 4 teaspoons; 8; 4 servings; 59 milliliters; 2 Tbsps; 118 milliliters; 1 Tbsp; 1 teaspoon; 0

Roasted Kohlrabi and Eggs with Mustard and Honey is a gluten free, dairy free, and primal recipe with 4 servings. One portion of this dish contains roughly 11g of protein, 19g of fat, and a total of 298 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 3 hours and 30 minutes. A mixture of brown mustard seeds, sherry vinegar, bay leaves, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat oven to 25

Equipment you will use

Oven

Put unpeeled eggs in a bowl of warm water.

Ingredients you will need

Water

Egg

Equipment you will use

Bowl

Pour 1/4 cup oil into an 8- by 8-in. pan, add kohlrabi, and turn to coat. Cover tightly with foil.

Ingredients you will need

Kohlrabi

Cooking Oil

Equipment you will use

Aluminum Foil

Frying Pan

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).

Ingredients you will need

Kohlrabi

Water

Egg

Equipment you will use

Oven

Frying Pan

Remove eggs, crack all over under cold running water, and put in a bowl of cold water to cool.

Ingredients you will need

Water

Egg

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Bowl

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.

Ingredients you will need

Kohlrabi

Butter

Equipment you will use

Knife

Oven

Frying Pan

Remove foil, turn kohlrabi over, and roast until crisply browned, about 30 minutes more.

Ingredients you will need

Kohlrabi

Equipment you will use

Aluminum Foil

Meanwhile, in a small saucepan, heat mustard seeds over medium-high heat until just starting to pop, 2 to 3 minutes.

Ingredients you will need

Mustard Seeds

Pop

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Mustard Seeds

Bay Leaves

Vinegar

Honey

Sauce

Water

Remove from heat and whisk in mustard. Season with salt to taste.

Ingredients you will need

Mustard

Salt

Equipment you will use

Whisk

Peel eggs. Chop and mix with sorrel in a medium bowl.

Ingredients you will need

Sorrel

Egg

Equipment you will use

Bowl

While kohlrabi bulbs are still warm, tear some partway apart and some in half.

Ingredients you will need

Kohlrabi

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.

Ingredients you will need

Kohlrabi

Mustard

Sorrel

Honey

Sauce

Egg

*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.

Ingredients you will need

Sorrel

Quick twist: Replace the kohlrabi with small unpeeled Yukon Gold potatoes. Roast and serve them exactly the same way.

Ingredients you will need

Yukon Gold Potato