Dairy Hollow House Kohlrabi Pudding
We always had at least one or two unusual items on the side vegetable plates that we sent out with entrees in the restaurant years. (I would have been disappointed had no inn guests asked, when I made the rounds of the dining room, “What did I eat on the vegetable plate?”) One frequent member of the vegetable plate was some form of pudding or timbale, often made of kohlrabi. The yield given is approximate. The 4 to 6 serving range means generous-sized portions, but if you’re using a small square on a plate with other things, count on getting double the number of servings. In the larger size, this could be an entree. Serve it with a light tomato sauce, a baked yam, and a green salad to start, or serve it with a green stir-fry. When used as a component dish, skip the sauce.
VEGAN KOHIRABI PUDDING:
Substitute plain soy milk for day soy cream cheese for neufchâtel, and rice parmesan-style cheese for dairy.
Serves4 to 6
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course, side dish
Dietary Considerationgluten-free, peanut free, soy free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, light, nutty, rich, savory
Type of Dishvegetable
- Cooking spray
- 2 to 3 small kohlrabi, stem, root and ends trimmed, peeled and quartered
- 2 large eggs
- 4 ounces neufchâtel reduced-fat cream cheese, softened to room temperature
- ½ cup low-fat milk, buttermilk, yogurt, light sour cream, oat or rice milk, or, if feeling devil-may-care and you have it on hand, half and half or heavy cream
- ¼ cup cornstarch
- 1 teaspoon Pickapeppa sauce
- 1 teaspoon salt
- 3 or 4 gratings of nutmeg
- Freshly ground black pepper to taste
- ¾ cup (6 ounces) finely grated Parmesan cheese
Preheat the oven to 375°F.
Spray a 9-inch square baking dish or six individual 6-ounce ramekins with cooking spray. Set aside.
Bring a large pot of water to a boil over high heat. Add the kohlrabi and cook until slightly softened, 3 to 5 minutes. Place in a food processor and puree. Measure out 3 cups of the puree, saving leftovers for another use (such as a chilled soup). Set the puree aside.
Place the eggs with the neufchâtel, milk, cornstarch, Pickapeppa, salt, nutmeg, and pepper in the food processor. Buzz until very smooth. Add the 3 cups puree and half of the Parmesan and buzz to incorporate. Taste and, if necessary season with more pepper.
Pour the pudding mixture into the prepared baking dish or into the individual ramekins. Place the dish or ramekins in a larger pan with hot water to come ½ inch up the sides of the dish or ramekins. Place the pan in the preheated oven and bake for 30 minutes.
Remove from the oven and sprinkle the remaining Parmesan over the top. Return to the oven and continue baking until the cheese is melted and golden and the pudding is firm, browned, and does not stick to your finger when you touch its surface, another 20 to 30 minutes. Serve, hot or warm, cut into squares or inverted out of the ramekins.
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