What I Did With The Leftover Kohlrabi And Leftover Roux.

Remember I still had one kohlrabi left?

I finally broke down and broke out my 35 year old, well-worn, stained
copy of The Joy of Cooking.

First, I cooked the greens - the stems and leaves.

And the root cut into slices.
Boiled it for about 35-45 minutes until it was kind of tender.

While the kohlrabi cooked, I made a Bechamel Sauce.

I made a roux. I melted 2 TB butter then added 2 TB flour and cooked.

Then I added in a cup of milk.

And seasoned it with salt, pepper, and nutmeg.

The Joy of Cooking instructed me to add in a bay leaf and a clove studded onion.

And baked it in a 350 degree oven for 20 minutes.

Here's the cooked and drained kohlrabi.

I whupped up the kohlrabi with some of the Bechamel Sauce in my Magic Bullet,
about 2 parts kohlrabi to 1 part sauce.

This was a very green tasting puree/thick soup.

I decided to add some butter, which certainly didn't hurt matters.

The Joy of Cooking only had one recipe for kohlrabi and this was it.

I'm done with kohlrabi, unless somebody else out there can suggest some other way.
Just ain't worth it.
Plus, it doesn't really taste that good.
And it's not something I'd want to make again.

Now, I had this roux left over, in which, by the way, I could not taste the bay leaf, the onion, or the cloves.
So, what to do? What to do?

Rosie has a plan.

I separated 4 eggs and added the yolks to the roux.

I grated cheddar cheese and Swiss cheese.

I am unabashedly optimistic by putting the greased collar around my greased dish.

I added most of the cheese to the roux/yolk mixture.

Then I whupped up my egg whites.

Until you get stiff peaks.

Another way to test to see if your egg whites are stiff enough is to turn the bowl upside down.
The eggs should stay in.

Add in some of the egg white to the cheese/roux/yolk mixture and stir to lighten.

Add the rest of the whites and carefully fold into the yolk mixture.

Pour into prepared pan and top with more cheese.

Then, I had a crap load of dishes to clean up.

Bake at 350 for about 45 minutes.

My souffle.
I told you I was optimistic about the collar.

This was delicious.
I love a good souffle.
Can you even get a souffle at a restaurant?

Deflated souffle.