4 recipes
A buttery mix of peas, kohlrabi, carrot, and green beans arranged in a ring, with a rich spinach and sour cream sauce poured into the center.
A layered casserole of braised kohlrabi and seasoned ground veal, baked under sour cream and tomato - a comforting vintage Central European dish.
Tender blanched young garlic cloves preserved in wine vinegar and olive oil with black pepper — a sharp, fragrant spring condiment.
Young peas slowly braised with garlic and parsley, finished with tender artichokes and a light white roux — a delicate early 20th century spring side dish.