Best Kohlrabi Gratin Recipes

GREEK-STYLE KOHLRABI PIE OR GRATIN WITH DILL AND FETA

Steps:

• If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment.
• Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.
• Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.
• Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.
• Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.

KOHLRABI AU GRATIN

Steps:

• Peel the Kohlrabi.
• Slice horizontally in 1/4 inch slices.
• Boil these slices in salted water until fork tender, about 20 minutes.
• Drain well and lightly dry off with a cloth or paper towel to remove excess water. A little water remaining is ok.
• Butter a small casserole dish on the bottom and sides with one tablespoon butter.
• Place a layer of sliced Kohlrabi as the first layer, cutting into pieces if necessary to fit.
• Sprinkle a layer of your choice of cheese.
• Repeat layers until casserole dish is full.
• Pour heavy cream over the top of it, allowing it to seep down into the cracks.
• Sprinkle breadcrumbs over top.
• Melt remaining 2 tablespoons of butter and sprinkle just enough over the breadcrumbs to lightly moisten.
• Season with salt and pepper.
• If using Gruyere or swiss cheese, sprinkle a very small amount of nutmeg over crumbs.
• Place in 400 degree oven for 20 minutes, until cheese is melted and breadcrumbs are golden brown.
• Let stand a bit before serving to allow cheeses on the interior to firm up a bit.

KOHLRABI GRATIN

Steps:

• Preheat oven to 350dF. Spray a 1 1/2-Quart Casserole Dish with Vegetable Oil Spray. Set Aside With a sharp knife, peel Kohlrabi and cut into 1/4-inch slices. In a Medium Saucepan, bring Kohlrabi and Water to a boil over high heat. Reduce heat to medium-low and cook, covered, for 5 minutes, or until tender-crips. Drain and set aside. For Sauce, heat a medium saucepan over medium-low heat. Add Oil and swirl to coat bottom. When Oil is hot, Saute Shallots for 1 - 2 minutes, stirring occasionally. In a medium bowl, whisk together Broth, Milk, Flour, Salt, and Pepper. Add to Shallots and bring mixture to a boil over medium-high heat, stirring occasionally. Stir in Dillweed and Paresan; Remove from heat. Arrange holg the Kohlrabi in Casserole Dish. Spoon on half the Sauce. Repeat. Cover dish with Aluminum foil. Bake for 20 - 25 minutes, or until Kohlrabi is tender. Sprinkle with Bread Crumbs and Bake for addional 10 minutes.