Kohlrabi Gratin

Posted in Gluten Free, Vegetarian
 

Kohlrabi is really versatile– grate it into salads, steam it, add it to soups, stews or stir fries… This indulgent recipe is adapted from Riverford and is perfect as a side, or served with a big green salad.

Recipe is vegetarian if veggie Parmesan is used.

 

Ingredients

  • Small knob of butter
  • 200ml double cream
  • 100ml milk
  • 2 garlic cloves- crushed
  • 500g potatoes, peeled and finely sliced
  • 1 large kohlrabi, peeled and finely sliced
  • 3 tbsp Parmesan cheese, grated
  • salt & pepper
  • zest of 1 lemon

Method

  • Preheat the oven to 180 degrees and grease a gratin dish or deep baking tray with a little butter.
  • Put the cream, milk, the lemon zest and garlic in a pan, and heat until steaming.
  • Layer the potato and kohlrabi in the dish, seasoning each layer with salt and pepper.
  • Layer the potato and kohlrabi in the dish, seasoning each layer with salt and pepper.
  • Remove the foil and scatter over the parmesan, pop the dish back into the oven and bake until golden.