Sometimes you see vegetables in the shops or get them in a fruit and veg delivery and you’re not sure what to do with. Kohlrabi is one of those veg. Available in winter, it is a lower-carb alternative to white potato. Here we show you how to make a kohlrabi gratin.
Prep: 20 mins
Cook: 2 hours
- butter to grease dish
- 20ml / 1 tbsp of olive oil
- 1 brown onion, finely diced
- 4 rashers of middle bacon, diced
- 2 kohlrabi, peeled and thinly sliced using a mandolin
- 300ml / 1 ¼ cups of thickened cream
- Preheat the oven to 160ºC / 325ºF / Gas mark 3. Grease a 20cm round pie dish.
- Heat the olive oil in a frypan. Cook the onion until translucent, then add the bacon and cook for 5 minutes.
- Scatter a quarter of the onions and bacon on the base of the dish, then layer the kohlrabi rounds on top.
- Repeat with bacon and onion and kohlrabi until all the ingredients have been used.
- Boil the cream in a small saucepan, then pour over the kohlrabi.
- Cover with baking/parchment paper then aluminium foil and place on a baking tray in the oven.
- Cook for 2 hours.
- After 2 hours, remove the cover and continue to bake for another 15 minutes until golden.
- Remove from oven and slice in wedges to serve.
If you want to avoid the cream in this recipe, substitute with 300ml of boiling chicken or vegetable stock.