Kohlrabi-potato custard

  • 2 cups cubed peeled kohlrabi bulbs (2 medium)
  • 3 medium potatoes
  • 1/4 tsp. paprika
  • 6 drops Worcestershire sauce
  • 3 to 4 slices bacon
  • 3 eggs, separated
  • 1/3 cup milk
  • 1/8 tsp. ground red pepper (cayenne)

Cook kohlrabi in boiling salted water until tender, about 20 minutes. Peel and halve potatoes; cook in boiling salted water until tender. Drain vegetables; combine and mash, or put through ricer. Add paprika and Worcestershire sauce. Broil or fry bacon until crisp; crumble into the vegetables along with 1/4 c. drippings. Beat egg yolks; add milk and red pepper; thoroughly mix with vegetables, whipping as for mashed potatoes. Let cool slightly. Beat egg whites stiff and fold into vegetables. Heap lightly into greased 2-qt. baking dish, set in pan of hot water, and bake in slow oven (325°) 40 to 50 minutes, or until risen and delicately browned. Makes 8 servings.