Back when I used to work on an organic farm one of my favorite times was when we where picking kohlrabi. I would pick, peel, and eat it right there in the field. You can use kohlrabi in salads, roast and boil like mash potatoes.
This weeks recipe is one I intend to make at home. “Kohlrabi Gratin” is just as tasty as potatoes. Try this recipe this weekend for family and friends.
Ingredients:
- 3 pounds kohlrabi (6-7 medium), peeled and cut into ⅛-inch slices
- 1 tablespoon butter
- 1 large leek, sliced
- 1⅓ cups low-fat milk, divided
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- Pinch of freshly grated nutmeg
- 1 cup shredded Gruyère cheese
- ⅓ cup fresh whole-wheat breadcrumbs, toasted
Directions:
1. Preheat oven to 400°F. Put a large pot of water on to boil. Coat an 8-inch-square baking dish with cooking spray.
2. Cook kohlrabi in the boiling water until tender, about 10 minutes. Drain.
3. Meanwhile, melt butter in a small skillet over medium heat. Add leek and cook, stirring occasionally, until softened but not browned, about 5 minutes. Remove from heat.
4. Heat 1 cup milk in a small saucepan over medium heat until steaming. Whisk flour and the remaining ⅓ cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce thickens, 2 to 3 minutes. Remove from heat and stir in salt, pepper and nutmeg.
5. Arrange ⅓ of the kohlrabi in the prepared pan. Top with half the leek and ⅓ cup each cream sauce and cheese. Repeat with another layer of kohlrabi, the remaining leek and ⅓ cup each cream sauce and cheese. Top with the remaining kohlrabi and sauce. Sprinkle with the remaining ⅓ cup cheese and breadcrumbs.
6. Bake until bubbling and golden on top, 25 to 30 minutes. Let cool for 5 minutes before serving.
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