CreamyKohlrabiGratin
The meltingly tender and comforting version for your battered kohlrabis
- Prep time: 15 minutes
- Cook time: 15 minutes
Kohlrabi is perfect for slow cooking. In this creamy gratin, it becomes tender and slightly sweet—ideal alongside a meat dish or a vegetarian meal.
Ingredients
-
kohlrabi
-
crème fraîche
-
gruyère cheese
-
clove of garlic
-
nutmeg
-
olive oil
-
salt and pepper
Recipe steps
Prep the kohlrabi
Peel the kohlrabis and remove any damaged parts. Slice or cube them according to your preference. Even a slightly wilted kohlrabi works perfectly for this gratin.
Pre-cook the kohlrabi
Steam or boil the kohlrabi slices or cubes for 10 minutes. They should be just tender but still firm enough for baking.
Make the flavored cream
In a bowl, mix the cream, chopped garlic, nutmeg, salt, and pepper. This aromatic cream will give the gratin its rich, rounded flavor.
Assemble the gratin
Butter a baking dish. Arrange the pre-cooked kohlrabi and pour the cream over it. Sprinkle with grated cheese and bake at 180°C (356°F) for 25 minutes, until golden and lightly gratiné on top.
Serve
Serve hot as a side or a vegetarian main dish, with a green salad or some grains.
Tips and variations
- Vegan version Replace the cream with soy or oat cream, and the cheese with a vegan grated alternative.
- Mixed veggie version Add a few thin slices of carrots or potatoes for more color and flavor.
Anti-waste tips
Kohlrabi peels? Freeze them for a homemade vegetable stock.
Too thin or broken slices? Use them in a soup or velouté.
Leftover gratin? Reheat in the oven or turn it into a savory tart with a shortcrust pastry.
