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1
Preheat oven to 250u00b0. 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.
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2
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.
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3
Turn kohlrabi over in pan and cover tightly. Increase oven temperature to 375u00b0 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.
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4
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.
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5
Peel eggs. Chop and mix with sorrel in a medium bowl.
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6
While kohlrabi bulbs are still warm, tear some partway apart and some in half.
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7
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.
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8
*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.
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9
Quick twist: Replace the kohlrabi with small unpeeled Yukon Gold potatoes. Roast and serve them exactly the same way.
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10
Note: Nutritional analysis is per serving.
