Kohlrabi Au Gratin Recipes

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.

Steps:

• Place kohlrabi in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 6-8 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil. Stir in the salt, pepper and paprika. Gradually stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Drain kohlrabi and place in a serving bowl; add sauce and stir to coat. Sprinkle with chives and additional paprika.

Steps:

• Preheat the oven to 400 degrees. Butter a 2-quart gratin or baking dish. Place the sliced vegetables in a large bowl, and season generously with salt and pepper. Add the thyme, and toss together.
• Arrange the vegetables in the gratin dish. Add the milk, season with more salt and pepper if you wish, and place in the oven on the middle rack. Bake 45 minutes; every 15 minutes, press the vegetables down into the milk with the back of your spoon.
• Add the cheese, and stir in carefully to incorporate. Return to the oven, and bake another 30 to 45 minutes, stirring or pressing the vegetables down with the back of your spoon every 10 minutes until the gratin is nicely browned and most of the liquid is absorbed. Remove from the heat and serve, or allow to settle and serve warm. (You can make this several hours ahead of serving, and reheat in a medium oven.)