Kohlrabi Gratin

  • 3 lbs. kohlrabi, peeled, sliced 1/8 in, like a thick potato chip
  • 2 T. butter
  • 1 t. minced garlic or 1 stalk green garlic, sliced thin
  • 2 shallots, minced
  • 1 T. flour
  • 2 c. milk
  • 2 t. salt fresh cracked pepper to taste
  • sprinkle of cheese (optional)

Melt butter in a small sauce pot. Add the garlic and shallot/onion and cook until translucent. Add the flour and stir well. Continuously stir for a minute or until all the flour is evenly dispersed, no lumps. Cook mixture over medium heat for one minute. Stir in the milk and let mixture thicken, about two or three minutes. Season with S&P. it will taste a little salty, this is ok. Layer the Kohlrabi into a small, buttered casserole dish or cake pan. pour mixture over top. Bake in a 350 degree oven until light brown and bubbly. The time varies depending on how thick the slices, and the size of your baking dish (if the gratin is thin it will cook much faster). Plan on at least 1 hr. Reduce heat to 300 and test with a fork for tenderness. Partway through baking you can sprinkle the top with a little shredded cheese: jack, Swiss, or cheddar, if you wish. Once kohlrabi is tender and cheese is browned, remove from oven and let it set up for 10 minutes or so before serving.


adapted from a recipe from Harmony Valley Farm

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