Best 2 Kohlrabi Gratin Recipes

In the realm of culinary delights, kohlrabi gratin stands out as a symphony of flavors, textures, and vibrant colors. This delectable dish, hailing from the heart of European cuisine, showcases the humble kohlrabi, a versatile vegetable often overlooked in the culinary world. As the star of this gratin, kohlrabi takes center stage, roasted to perfection until caramelized and tender. Bathed in a luscious, creamy sauce infused with aromatic herbs and spices, the kohlrabi gratin transforms into a gastronomic masterpiece. Whether served as a hearty main course or an indulgent side dish, this gratin promises an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

KOHLRABI AU GRATIN

Kohlrabi Au Gratin image

Kohlrabi is a member of the cabbage family, but with a taste and texture very mild and pleasant. It can be used as a potato substitute as noted in this application. You can use any cheese you like, however I recommend strong cheese such as Gorgonzola or Gruyere for the most flavor. The following recipe will make a small casserole enough for about 2 people.

Provided by Dans La Lune

Categories Vegetable

Time 1h10m

Yield 1 8 by 8 dish, 2 serving(s)

Number Of Ingredients 7

Ingredients

1 medium sized kohlrabi, stalks and leaves trimmed and removed
1 cup gorgonzola or 1 cup gruyere
1/3 cup heavy cream
3 tablespoons butter
1/2 cup fresh breadcrumb
salt and pepper
1 pinch nutmeg (if using Swiss cheese, NOT blue cheese)

Steps:

Peel the Kohlrabi.
Slice horizontally in 1/4 inch slices.
Boil these slices in salted water until fork tender, about 20 minutes.
Drain well and lightly dry off with a cloth or paper towel to remove excess water. A little water remaining is ok.
Butter a small casserole dish on the bottom and sides with one tablespoon butter.
Place a layer of sliced Kohlrabi as the first layer, cutting into pieces if necessary to fit.
Sprinkle a layer of your choice of cheese.
Repeat layers until casserole dish is full.
Pour heavy cream over the top of it, allowing it to seep down into the cracks.
Sprinkle breadcrumbs over top.
Melt remaining 2 tablespoons of butter and sprinkle just enough over the breadcrumbs to lightly moisten.
Season with salt and pepper.
If using Gruyere or swiss cheese, sprinkle a very small amount of nutmeg over crumbs.
Place in 400 degree oven for 20 minutes, until cheese is melted and breadcrumbs are golden brown.
Let stand a bit before serving to allow cheeses on the interior to firm up a bit.

Nutrition Facts : Calories 634.7, Fat 52.8, SaturatedFat 33, Cholesterol 150.7, Sodium 1277, Carbohydrate 22.2, Fiber 1.2, Sugar 2.1, Protein 19.1

KOHLRABI GRATIN

KOHLRABI GRATIN image

Categories Vegetable Side Bake

Yield 6

Number Of Ingredients 14

Ingredients

Vegetable Oil Spray
2 Mediaum Kohlrabi Bulbs (about 1 1/4LB)
1 Cup Water
SAUCE
1 Teas Olive Oil
2 Large Shallots, Finely Chopped (2 Tbls)
1 Cup Chicken Broth - Low Sodium
1/2 Cup Fat-Free Evaporated Milk
1 1/2 Tbl All-purpose Flour
1/4 Teas Salt
1/4 Teas Pepper
1 Tbls Snipped Fresh Dillweed or 1 Teas Dried, Crumbled
2 Tbls Grated Parmesan Cheese
1/4 Cup Plain Dry Bread Crumbs

Steps:

Preheat oven to 350dF. Spray a 1 1/2-Quart Casserole Dish with Vegetable Oil Spray. Set Aside With a sharp knife, peel Kohlrabi and cut into 1/4-inch slices. In a Medium Saucepan, bring Kohlrabi and Water to a boil over high heat. Reduce heat to medium-low and cook, covered, for 5 minutes, or until tender-crips. Drain and set aside. For Sauce, heat a medium saucepan over medium-low heat. Add Oil and swirl to coat bottom. When Oil is hot, Saute Shallots for 1 - 2 minutes, stirring occasionally. In a medium bowl, whisk together Broth, Milk, Flour, Salt, and Pepper. Add to Shallots and bring mixture to a boil over medium-high heat, stirring occasionally. Stir in Dillweed and Paresan; Remove from heat. Arrange holg the Kohlrabi in Casserole Dish. Spoon on half the Sauce. Repeat. Cover dish with Aluminum foil. Bake for 20 - 25 minutes, or until Kohlrabi is tender. Sprinkle with Bread Crumbs and Bake for addional 10 minutes.

Tips:

Choose the right kohlrabi: Select firm, medium-sized kohlrabis with smooth, unblemished skin.
Prep the kohlrabi properly: Peel the kohlrabi and cut it into thin slices or cubes for even cooking.
Enhance flavors with seasonings: Use a combination of herbs, spices, and seasonings to add depth of flavor to your gratin. Popular choices include garlic, thyme, nutmeg, and paprika.
Use a flavorful cheese: Select a cheese that melts well and has a bold flavor, such as Gruyère, Parmesan, or cheddar.
Don't overcrowd the baking dish: Ensure that the kohlrabi slices are arranged in a single layer in the baking dish to promote even cooking.
Bake until golden brown: Keep an eye on the gratin as it bakes and remove it from the oven once the top is golden brown and bubbly.

Conclusion:

Kohlrabi gratin is a versatile and flavorful dish that can be enjoyed as a main course or a side. With its unique combination of kohlrabi, creamy sauce, and melted cheese, this dish is sure to impress your taste buds. Experiment with different variations by adding vegetables, herbs, or different cheeses to create a customized gratin that suits your preferences. Whether you're looking for a comforting weeknight meal or an elegant dish for a special occasion, kohlrabi gratin is an excellent choice that is both delicious and visually appealing.