KOHLRABI AU GRATIN
Kohlrabi is a member of the cabbage family, but with a taste and texture very mild and pleasant. It can be used as a potato substitute as noted in this application. You can use any cheese you like, however I recommend strong cheese such as Gorgonzola or Gruyere for the most flavor. The following recipe will make a small casserole enough for about 2 people.
Provided by Dans La Lune
Categories Vegetable
Time 1h10m
Yield 1 8 by 8 dish, 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 634.7, Fat 52.8, SaturatedFat 33, Cholesterol 150.7, Sodium 1277, Carbohydrate 22.2, Fiber 1.2, Sugar 2.1, Protein 19.1
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