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
Preheat the oven to 375F. Generously butter a 11/2 quart deep ovenproof
casserole or souffle dish.
Gently toss together the kohlrabi and onion in a medium size bowl. Pile
the vegetables into the prepared dish.
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.
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.
Variations: for a richer dish, use heavy cream rather than milk.
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