What can we say about Kohlrabi Gratin. The ultimate comfort food. Kohlrabi Gratin is quite unique because it is one of those expectation dishes. You know it’s going to be hot and tasty and the Kohlrabi doesn’t disappoint.
This is because Kolrabi already has that potato factor and when it is baked it absorbs all the flavors like a potato, but with a unique flair. Even though the taste buds are programed for potato the unique qualities and flavors of the Kohlrabi shine through brilliantly. Again this could be a main dish in a vegetarian menu or make a perfect side dish.
Ingredients for 4 persons: 1.5 kg of potatoes 4 kohlrabi (approx. 600 g) with fresh greens 1 onion 1 bunch of spring onions 1 tbsp oil for the mold 1 bunch of parsley 500 ml low-fat milk 200 ml of cream Salt, pepper from the mill, nutmeg 100 g grated Emmentaler or Gruyère
Preparation: Wash, peel and slice the potatoes. Remove the green from the kohlrabi. Wash the tender leaves and set aside. Peel the tubers, cut in half and cut into very thin slices. Finely chop the onion. Wash and clean the spring onions and cut into fine rings. Preheat the oven to 200 degrees. Brush a large gratin dish with oil. Layer the potato and kohlrabi slices alternately with onion cubes and rings. Finely chop the parsley and kohlrabi leaves. Whisk the milk, cream and spices together. Fold in parsley and herbs. Spread the sauce on the vegetables. Sprinkle with cheese. Gratinate in the oven for about 40 minutes. Cover with aluminum foil if necessary.
Nutritional values per serving: Around 550 kilocalories, 23 g protein, 18 g fat and 71 g carbohydrates
Tip: Before cooking, dice 50 g of lean raw ham over the vegetables. Pour the sauce over it