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Simple Kohlrabi Gratin with Onions Cooking Recipes

Kohlrabi Gratin with Onions

 

The delicate flavor of kohlrabi makes this dish a perfect foil for a spicy main course such as sauerbraten or baked ham.


Makes 6 servings

  • 1 tablespoon butter, plus additional for buttering

  • 4 medium size kohlrabis, trimmed, peeled, sliced, boiled in salted water to cover until just tender, about 15 minutes, and drained

  • 1 large onion, thinly sliced

  • 1 tablespoon all purpose flour

  • 1 cup milk, heated until bubbles appear around the edge and still hot

  • Salt and freshly ground black pepper to taste

  • 1 teaspoon dried Italian herbs, such as oregano, marjoram, rosemary and thyme, or a prepared mix

  • 1/3 cup freshly grated Parmesan cheese

  1. Preheat the oven to 375F. Generously butter a 11/2 quart deep ovenproof casserole or souffle dish.

  2. Gently toss together the kohlrabi and onion in a medium size bowl. Pile the vegetables into the prepared dish.

  3. In a small saucepan, melt 1 tablespoon of butter over low heat and stir in the flour. Cook, stirring for 3 minutes. Stir in the milk all at once. Season with salt, pepper and herbs. Pour this sauce over the kohlrabi.

  4. Bake the gratin, uncovered, for 20 minutes. Sprinkle with the cheese. Bake until bubbling hot and the top is golden brown, 10 to 15 minutes longer. Serve this simple cooking recipes very hot.

  5. Variations: for a richer dish, use heavy cream rather than milk.

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