Kohlrabi Gratin
Thanks to “friend of the farm” Dee McIntyre for sharing this recipe!
4-6 kohlrabi with leaves
1 tablespoon butter or olive oil
1 clove garlic or 1/2 garlic scape thinly sliced
2 to 3 tablespoons sliced green or bulb onion
3 to 4 cups stock
3 to 4 tablespoons flour
Salt and pepper to taste
2 ounces sharp cheddar or other strong cheese, grated
Preheat oven to 375 degrees F.
Remove greens from kohlrabi and set aside. Cut off roots and tops of kohlrabi and trim off fibrous outer layer. Slice into 1/4-inch slices or cube into 1/2-inch pieces. Wash greens. Remove stems using a knife to make v-cuts in the leaves. Stack several leaves together, roll like a cigar, and thinly slice into strips 1/8- to 1/4-inch wide. Repeat.
In a large pan heat 4 quarts water to a boil. Add leaves. Test for tenderness and bitterness. Cook until leaves are on the verge of losing their bright green color. Remove and drain.
In a large sauté pan, heat butter or oil. Sauté garlic and onion for 2 minutes.
Remove garlic and onions from pan and set aside. Add 3 cups stock to pan, bring to a low boil. Add kohlrabi bulb pieces. Cook until tender crisp.
Remove kohlrabi from pan. Remove 1 cup stock and into it stir the flour. Add the flour and stock mixture back to the sauté pan. Salt and pepper to taste. Stir to prevent lumps.
Add reserved garlic, onion, kohlrabi, and kohlrabi leaves to the sauté pan. Coat with sauce. Add 1/2 to 1 cup more stock if mixture is too dry. Adjust seasoning if necessary. Transfer to a greased 2-3 quart dish. Top with grated cheese. Bake until cheese is brown, approximately 15 to 20 minutes.
Serves 4.
From www.prairienet.org.