Creme Fraiche Dip With Caramelized Onions and Vermont Apple Brandy Served With Kohlrabi Chips

This delicious recipe for Kohlrabi utilizes luxurious ingredients to elevate the seemingly rustic bulb to new heights of sophistication.

By / Photography By Brent Harrewyn | March 14, 2017

About this recipe

Peeling a kohlrabi bulb may present a challenge to the novice. Some folks like to use a vegetable peeler but find that maneuvering around the plant’s knobby areas, where the leaves were once connected, can be quite a trying task. Others prefer using their favorite paring knife to do the job. See what works best for you. Begin by trimming off the stem end then remove the skin and any inner areas that may be woody. 


Yield: approximately 4 cups

Crème Fraîche Dip

2 tablespoons unsalted butter
2 pounds yellow or white onions, halved and sliced into 1⁄8-inch-thick half-rounds
2 tablespoons Vermont apple brandy
8 ounces cream cheese, at room temperature 8 ounces crème fraîche
1⁄2 cup high-quality mayonnaise
2 teaspoons fresh thyme leaves
Kosher salt and pepper to taste

Kohlrabi Chips

2 1⁄2 pounds kohlrabi, peeled and halved
Extra-virgin olive oil, as needed
Fine sea salt, as needed 

For the dip: Melt the butter in a large skillet over medium heat. Add the onions and cook for 2 minutes, stirring frequently. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the onions are soft and caramelized, about 55 minutes. Add the brandy and continue to cook, stirring frequently, until the liquid has evaporated. Remove the onions from the heat and set aside to cool.

Place the cream cheese, crème fraîche, mayonnaise and thyme in a bowl of an electric mixer and beat until smooth. Coarsely chop the onions and fold into the dip. Adjust seasonings with salt and pepper to taste. Transfer to a serving bowl.

For the chips: While the onions are caramelizing, start the chips. Preheat the oven to 375°. Lightly grease 1 baking sheet with cooking spray, set aside.

Using a mandolin or handheld slicer, slice the kohlrabi into 1/16- to 1⁄8-inch-thick rounds. Place rounds in a large bowl and lightly drizzle with olive oil, tossing to coat well.

Working in batches, arrange the kohlrabi rounds in a single layer on the prepared baking sheet. Bake until golden brown and crispy, turning once, about 20 minutes. (It is highly recommended to check the chips in 5-minute intervals, removing chips that cook faster than others.) Sprinkle with sea salt to taste. Repeat the process with the remaining rounds.

Serve immediately with the dip.

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