Kohlrabi gratin

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.

KOHLRABI GRATIN

Prep: 20 mins
Cook: 2 hours
Serves: 8

Ingredients

• 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

Method

1. Preheat the oven to 160ºC / 325ºF / Gas mark 3. Grease a 20cm round pie dish.
2. Heat the olive oil in a frypan. Cook the onion until translucent, then add the bacon and cook for 5 minutes.
3. Scatter a quarter of the onions and bacon on the base of the dish, then layer the kohlrabi rounds on top.
4. Repeat with bacon and onion and kohlrabi until all the ingredients have been used.
5. Boil the cream in a small saucepan, then pour over the kohlrabi.
6. Cover with baking/parchment paper then aluminium foil and place on a baking tray in the oven.
7. Cook for 2 hours.
8. After 2 hours, remove the cover and continue to bake for another 15 minutes until golden.
9. Remove from oven and slice in wedges to serve.

TIP
If you want to avoid the cream in this recipe, substitute with 300ml of boiling chicken or vegetable stock.