Salt-Baked Kohlrabi With with Turnips and Turnip-Top Mayonnaise
- 1-1/2 cups all-purpose flour, plus additional for kneading and dusting work surface
- 1/2 cup kosher salt, plus additional for seasoning
- 2 medium kohlrabi, about 1 lb., peeled
- 1 large egg
- 3 small Japanese or Sweetbell turnips, thinly sliced, plus 1 cup coarsely chopped turnips tops, small leaves reserved
- 1/4 cup plus 1 Tbs. vegetable oil, such as grapeseed
- 2 Tbs. white wine vinegar
- 1 small clove garlic, finely grated
- 1/4 cup plus 1 Tbs. olive oil, plus additional for serving
- Maldon salt, for serving
- Heat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Combine the flour and salt in a medium bowl. Add 2/3 cup water and mix until a rough dough comes together. Transfer to a generously dusted work surface, incorporating more flour as necessary to yield a cohesive and slightly tacky dough. Cut the dough in half and pat between the palms to a size large enough to wrap each kohlrabi. Wrap the kohlrabi and pinch to seal the dough closed. Place on the prepared baking sheet and transfer to the oven. Bake until the crust is lightly golden, 45 to 55 minutes. Let sit until cool enough to handle and then peel the dough from the kohlrabi. Discard the dough. Refrigerate the kohlrabi to cool completely.
- Meanwhile, prepare an ice bath. Bring a small pan of water to a boil over high heat. Add the egg and reduce the heat to maintain a brisk simmer. Cook 6 minutes and transfer to the ice bath to cool. Peel.
- Put the turnip tops, all the vegetable oil, the vinegar, garlic, and egg in a blender. Blend until smooth. With the motor running, add all the olive oil in a slow and steady stream until the mayonnaise is thick and emulsified. Season to taste generously with salt.
- To serve, thinly slice the kohlrabi on a mandoline. Arrange the slices on serving plates or a platter and top with turnip slices. Drizzle with turnip-top mayonnaise and garnish with the reserved turnip leaves. Finish with olive oil and Maldon salt.