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INGREDIENTS

8 small kohlrabi bulbs, peeled, trimmed of leaves and stems*
1 lb. beef smoked sausage
2 small new red onions with tops on
4 slices bacon
1 ½ Tbsp. all-purpose flour
1 tsp. sugar
1 tsp. dry mustard
½ tsp. brown mustard seeds (optional)
2/3 cup cider vinegar
2/3 cup water
¼ cup coarsely chopped flat-leaf parsley
Salt and pepper to taste

PREPARATION

• Prepare the grill.
• Place the kohlrabi bulbs in a steamer basket and steam on the stovetop for 25 to 35 minutes, until the bulbs are tender but not mushy. Set aside.
• Meanwhile, grill the sausage links until browned, turning frequently to get an even char. Remove to a platter, slice into 1-inch pieces on the diagonal and cover.
• Slice the onions in half, then chop the bulbs and tops into ½-inch pieces.
• Cook the bacon until crisp. When cool, break the slices into small pieces and reserve.
• Add the onions to the bacon grease and cook over medium heat until just wilted.
• Mix together the flour, sugar, dry mustard and mustard seeds in a small bowl. Add the mixture to the skillet with the onions, stirring to incorporate. You don’t want to make a roux, just a smooth paste.
• Combine the cider vinegar and water in a glass measuring cup. Gradually pour the mixture into the flour and onions, stirring to keep the dressing smooth. Bring to a boil, cook for 1 minute and remove from the heat. Add the bacon crumbles.
• Slice the kohlrabi bulbs into ¼-inch pieces. Season to taste with salt and pepper. Add the cooked dressing and parsley, then toss gently to avoid breaking.
• Place the kohlrabi on a platter and top with the grilled sausage pieces.
• Serve warm.

*If the leaves and stems are young, they can be chopped and steamed like greens or used in soups like spinach.