Lunch: Roasted Kohlrabi and Eggs with Mustard and Honey Recipe | Myrecipes

This recipe includes superfoods such as:

Honey

Health benefits of Roasted Kohlrabi and Eggs with Mustard and Honey Recipe | Myrecipes

Honey, often hailed as a superfood, possesses a wealth of nutritional benefits that make it a valuable addition to a balanced diet. With a glycemic index (GI) of 55 for one tablespoon, honey is considered a moderate GI food. This means it does not spike blood sugar levels as high or as quickly as high-GI foods, making it a better choice for maintaining steady energy levels and supporting overall health.

Rich in antioxidants, including phenolic acids and flavonoids, honey offers protective benefits against oxidative stress and inflammation. These antioxidants can help combat the damage caused by free radicals, which are linked to chronic conditions such as heart disease and cancer. Furthermore, the natural sugars in honey can provide a quick energy boost, making it an excellent option for a pre-workout snack or a natural sweetener in beverages and meals.

Honey's benefits extend beyond its nutritional profile. Its antimicrobial properties make it a natural remedy for wounds and burns, promoting healing by providing a moist environment and acting as a barrier to infection. Additionally, honey has been used for centuries to soothe sore throats and coughs, thanks to its ability to coat the throat and reduce irritation.

However, it's important to consume honey in moderation. While it is a healthier alternative to refined sugar, it is still a form of sugar and can contribute to weight gain and other health issues if consumed in large amounts. For individuals with diabetes or those monitoring their blood sugar levels, it's crucial to account for honey's GI and its effects on blood sugar.

Choosing raw, unprocessed honey can also maximize its health benefits. Raw honey is more likely to retain its antioxidants and other beneficial compounds that can be lost during processing. Incorporating honey into your diet can be as simple as adding it to yogurt, drizzling it over oatmeal, or blending it into smoothies. Its natural sweetness and health-promoting properties make honey a superfood worth including in a healthy, balanced diet.

Ingredients

4 eggs
1/4 cup plus 2 tsp. olive oil, divided
8 small purple or green kohlrabi bulbs (about 2 in. diameter), leaves and stems trimmed
1 teaspoon yellow mustard seeds
1 teaspoon brown mustard seeds
2 bay leaves, preferably fresh
2 tablespoons sherry vinegar
4 teaspoons honey
1 tablespoon stone-ground mustard
Kosher salt
1 ounce chopped stemmed fresh sorrel* (about 1/2 cup), plus several small leaves for garnish
4-in. piece honeycomb* or 2 tbsp. honey

Instructions

Preheat oven to 250 °. Put unpeeled eggs in a bowl of warm water. Pour 1/4 cup oil into an 8- by 8-in. pan, add kohlrabi, and turn to coat. Cover tightly with foil.
Remove eggs from water and set directly on an oven rack. Set pan of kohlrabi on another rack. Roast eggs and kohlrabi 2 hours (eggs will be freckled with brown syrupy spots). Remove eggs, crack all over under cold running water, and put in a bowl of cold water to cool.
Turn kohlrabi over in pan and cover tightly. Increase oven temperature to 375 ° and roast kohlrabi until butter-soft when pierced with a knife, about 1 hour. Remove foil, turn kohlrabi over, and roast until crisply browned, about 30 minutes more.
Meanwhile, in a small saucepan, heat mustard seeds over medium-high heat until just starting to pop, 2 to 3 minutes. Add 1/2 cup water, the bay leaves, vinegar, and honey. Bring to a boil, then lower heat and simmer, covered, until mustard seeds are tender, 15 to 20 minutes. Uncover and boil sauce until reduced to 1/2 cup, 2 to 5 minutes. Remove from heat and whisk in mustard. Season with salt to taste.
Peel eggs. Chop and mix with sorrel in a medium bowl.
While kohlrabi bulbs are still warm, tear some partway apart and some in half.
Spoon egg-and-sorrel mixture among 4 plates or on a big platter. Arrange kohlrabi over the mixture, drizzle with honey-and-mustard sauce, and add a few small chunks of honeycomb. Top with small sorrel leaves.
*Jeremy Fox uses red sorrel, wood sorrel, and sheep sorrel from Ubuntu's garden, but any kind of sorrel will work. Find honeycomb at well-stocked grocery stores and farmers' markets.
Quick twist: Replace the kohlrabi with small unpeeled Yukon Gold potatoes. Roast and serve them exactly the same way.
Note: Nutritional analysis is per serving.