Wednesday, 16 November 2016

Kohlrabies au Gratin

Suddenly kohlrabi seems to be quite trendy and I am seeing it around, even in our local grocery store which is not exactly adventurous. This is a delicious way to serve them; admittedly a bit rich so pair it with simply cooked chicken or fish.

Kohlrabi does take a bit of cooking to get it tender. You must also be careful to peel it sufficiently. I start by slicing off about 1/4" at the base, then peeling my way up. Likely a good 1/4" will need to come off as you start, but the skin gets thinner as you get closer to the top and you can peel off less as you go. Fortunately, it's pretty easy to tell where you should be peeling, as there is a bit of a line between the tough outer skin and the inner, tender pith.

4 to 6 servings
1 hour 30 minutes - 30 minutes prep time

Kohlrabies au Gratin

4-6 medium kohlrabies (1 bunch)
1 1/2 cups unsalted chicken stock
2 tablespoons unsalted butter
2 tablespoons flour
1/4 teaspoon salt
freshly ground black pepper to taste
1/2 teaspoon sweet Hungarian paprika
1 teaspoon rubbed savory or thyme
1/3 cup 10% cream
150 grams (5 to 6 ounces) soft goat cheese
1/2 cup bread crumbs
1/3 cup finely grated Parmesan cheese

Peel the kohlrabies and slice them thinly; 8 to 10 slices each. Put them in a pot with the chicken stock and bring to a boil; boil for 15 to 20 minutes until tender.

Meanwhile, mix the butter, flour, and seasonings in a small bowl. 

Lift the kohlrabies out of the broth, draining them well, and put them in a shallow 2-quart baking pan. A small lasagne pan would work. Reduce the heat under the chicken stock to very low.

Preheat the oven to 350°F.

Add the seasoned butter and flour mixture to the pot of chicken stock, and mix in well. Once it is completely blended, return the heat to medium-high, and add the cream and the goat cheese. Mix well, and continue stirring until the mixture simmers and thickens slightly. Remove from the heat at once. Pour it over the kohlrabies, and mix them gently so that each slice is coated in the sauce.

Mix the bread crumbs and grated Parmesan, and sprinkle it evenly over the casserole. Bake for 45 minutes, until lightly browned and bubbling. Let rest 5 minutes before serving.




Last year at this time I made Intruglia

2 comments:

Karen said...

When I was a youngster (I'm a senior now!) my father found a kholrabi in a grocery store. He brought it home, but he and I were the only two brave enough to try it. He peeled it and we ate it raw. Over the years, I would buy then when I saw them and make Kholrabi slaw. LOVE the stuff!

Ferdzy said...

Yes, kohlrabi is very versatile! It makes a great cole slaw. They won't be around for too long at this point but if you cut off the leaves and stash them (properly wrapped) in the fridge they should keep for quite a while too.