KOHLRABI HAM SOUFFLE
3 c. diced kohlrabis 1/2 tsp. Worcestershire sauce
2 c. diced potatoes 6 eggs, separated
4 bacon slices, diced 2 tbsp. flour
1 c. finely diced ham 1/2 c. grated cheddar cheese
2 tbsp. minced scallion 1/2 tsp. salt
1 tbsp. minced fresh parsley Pepper
1/4 tsp. paprika
1/8 tsp. cayenne
1/2 tsp. dried savory
Punch of thyme
Preheat oven to 325 degrees. Parboil potatoes until just tender, about 10 minutes. Blanch or steam kohlrabis until just tender, about 5 minutes. In the meantime, saute the bacon until browned and remove it from the pan. Pour off all but 2 tablespoons of bacon grease, and saute the ham, scallion, parsley, and herbs for 2 minutes. Stir in the Worcestershire sauce.
In a large bowl, combine the kohlrabis, potatoes, bacon, ham and vegetable mixture. Whisk together the 6 egg yolks and the flour and mix with the kohlrabi mixture. Mix in the cheese, salt, and pepper to taste. Beat the egg whites until stiff. Fold into the kohlrabi mixture. Spoon into a grease shallow 1 1/2 quart baking dish. Bake for 40-50 minutes or until the top is golden. Serve hot. Serves 6.