This special recipe is another answer to the frequently asked question, “How to cook kohlrabi?” Chef Jamilka Borges, whose new restaurant in Etna is sure to be a hit, turns what is traditionally a lesser concept into a savory starter served atop fresh greens. Delicious!

Kohlrabi Flan 

1 tbsp butter
2 tsp salt 
3 cloves garlic, minced
1 medium shallot, minced
2 bulbs of young kohlrabi, peeled and diced
1 qt heavy cream
1 fresh bay leaf
6 eggs
Oiled ramekins

In a pot, melt the butter, add salt , and sauté the garlic and shallot until translucent. Add kohlrabi, heavy cream and the bay leaf, cooking on low heat until the kohlrabi is cooked through, about 25 to 30 minutes. The cream should look a little caramelized and the kohlrabi should be extremely tender. 

Blend in Vitamix, adding one egg at time, and strain through chinois sieve. Pour mix into 4 oz oiled ramekins. Place in hotel pan with rack and water, cover with foil. Bake in a 325 degree oven for an hour or until slightly jiggly, rotating every 20 minutes. 

Once done transfer to a cooling rack and let cool for at least 3 hours. To serve: plate with a salad of tender, flavorful greens such as dandelions, radishes, mushrooms, and ramps if available.