Recipe: Kohlrabi Gratin
Kohlrabi is a weird looking vegetable and can be confounding to prepare at first, but it's really quite versatile! It's a member of the brassica species, which is in the same family as our beloved kale and Brussels sprouts and has the same nutritious value too.
This gratin is a good introduction to kohlrabi if you've never tried the funny-looking bulb (technically the vegetable's stem) before. Its sweet, slightly earthy flavor distinguishes it from its potato gratin counterpart. Kohlrabi peaks in the winter and is easily found at farmers markets and Asian grocery stores at the moment.
Kohlrabi Gratin
Serves 6 to 8
3 pounds kohlrabi (about 5 medium bulbs)
1 garlic clove, minced
1/4 teaspoon freshly grated nutmeg
1 1/2 cups heavy cream
1 cup whole milk
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
coarse salt and white ground pepper, to taste
1 cup Parmesan, grated
Preheat oven to 375 degrees. Peel the kohlrabi bulbs, taking off all the dense, fibrous layers. (You can use the leafy greens in a stir-fry.) Use a mandoline or a sharp knife to carefully slice kohlrabi into 1/8 inch thick disks and transfer to a bowl.
In a medium saucepan, heat garlic, nutmeg, cream and milk in a medium saucepan over medium heat. At the same time, using a small saucepan, melt the butter and add the flour, stirring to create a roux. Add into the liquid mixture and whisk in the roux completely, making sure to whisk out any clumps. Allow for mixture to come to a boil, then lower the heat, while whisking until thickened. Season with salt and pepper.
Pour the warm cream mixture over the kohlrabi, coating every piece (use your hands if necessary). Transfer to a 9-by-12-inch baking dish, pressing down on the kohlrabi to make an even layer. Sprinkle with Parmesan. Bake until kohlrabi is fork tender and top is bubbling, about 1 hour and 15 minutes.
