Last week I was all about keeping that kohlrabi raw to enjoy the beautiful purple color. This week I’m about a gratin. It’s not an everyday dish, but it’s delicious.
Ingredients:
Purple kohlrabi Onions 1/4 cup all-purpose flour Shredded or grated cheese, your choice Salt and pepper 1 cup half-and-half or heavy cream
Preparation:
Thinly slice the kohlrabi and onions. If you want to bulk up the gratin, add turnips or potatoes. Put a layer of sliced vegetables in the prepared baking dish. Sprinkle with about a tablespoon of flour, add some grated cheese and sprinkle with salt and pepper. Continue layering until you run out of vegetables or the baking dish is full. Make cheese the top layer. Drizzle with half-and-half or cream and cover with foil. Bake 30 minutes or until vegetables are tender. Uncover and bake 5 minutes more to brown top. Rest the gratin about 10 minutes before serving.