Kohlrabi Gratin
½ pound kohlrabi (about 3 large bulbs)
1 tablespoon canola oil
1 large onion, thinly sliced
½ cup water
1½ cup plain soymilk or dairy milk
½ teaspoon canola or olive oil
1 tablespoon cornstarch or arrowroot
Nutmeg
Salt and pepper
Parmesan cheese (optional)
Trim and peel kohlrabi bulbs; cut in half and slice into ¼-inch slices.
In a large skillet over medium heat, sauté onion in oil until softened, about 5 minutes. Add kohlrabi, water and 1 cup milk. Simmer, covered, until kohlrabi is tender, about 20 minutes.
Preheat broiler and brush a shallow 2-quart capacity casserole or gratin dish with oil. With a slotted spoon, transfer kohlrabi and onions from skillet to baking dish. Whisk cornstarch into remaining milk and pour mixture slowly into simmering liquid in skillet, stirring constantly, until sauce is smooth and thickened, about 4 minutes. Add nutmeg, salt and pepper to taste.
Pour sauce over vegetables in casserole and mix gently to coat. Sprinkle with Parmesan cheese, if desired. Put under broiler until top is lightly browned, about 4 minutes. Serve hot.
Serves 6.
From www.low-carb-recipes.ws.