• 3 bulbs of Kohlrabi
  • ¾ cup of cooked barley
  • A bit of lemon zest
  • 3oz. of cottage cheese
  • 1 tablespoon of white flour
  • 2 eggs (separate the egg yolks from the egg whites)
  • 1 tablespoon of salt

Kohlrabi came to Poland from Rome centuries ago. Today, it is a vegetable that is being experimented with more and more in Poland, appearing on regional menus around the country more often. Its renewed popularity is owed in part to its incredibly beneficial properties. It is loaded with vitamins, iron and other minerals, and rich in fiber which supports the digestive system. Valued for its nutritional benefits it is grown in gardens across Poland it is making a more frequent appearance in modern countryside cuisine. This unique soufflé baked in a cup of kohlrabi brings together the ingredients of Poland’s countryside for a truly delicious farm-to-table dish!

  • Begin by preparing the Kohlrabi. Using a sharp kitchen knife cut off the crown of each bulb and set aside to use later. Then use a big serving spoon to scrape out the fibers from inside each bulb to create a “bowl.” Make each bulb fairly hollow to fit a good portion of the filling inside later in the process.
  • Prepare the filling. In a medium mixing bowl combine the cooked barley, cheese, lemon zest, flour, & 2 egg yolks. Stir until ingredients are thoroughly blended.
  • Beat the egg whites. Transfer the egg whites into a small mixing bowl and beat with a mixer until they turn into a stiff white foam. Add a pinch of salt during this step to help the egg whites to stiffen properly.
  • Add the egg whites into the filling. One spoonful at a time add the stiffened egg whites into the barley and cheese mixture and gently stir until all ingredients are thoroughly blended.
  • Make the soufflé bowls. Fill each kohlrabi bowl with the cheese and barley filling, making sure to fill it to the top.
  • Bake the soufflé. Place the kohlrabi bowls into a heat-proof oven dish (large enough to fit all the bulbs). Place the dish in the oven set to 350º Fahrenheit for 15 minutes.
  • Serve and enjoy! Place your soufflé on a serving platter and sprinkle over the top with a bit of fresh dill. Come back to the kohlrabi crowns removed earlier in the recipe. Place each kohlrabi top (the “lid” of each bulb) next to a soufflé bowl. You can enjoy it raw as a side too. For a sweet version of the dish you can drizzle over the top of each soufflé with a bit of honey rather than sprinkling it with dill. Enjoy as an appetizer, snack, breakfast, lunch or dessert!