Its Kohl Rabi time of year again and I have to admit that even I never know what to do with them. But before you panic at the alien in your veg box, I am forever trying to test out new ways of using up this unusual vegetable. But why bother you may wonder. Well, Kohl Rabi is really good for you. Super high in vitamin C, even more than oranges, it is actually of the cabbage family although you would not know it.
I have to admit I was concerned that I was not really going to like this week’s recipe of Kohl Rabi and Potato Gratin. I though what can Kohl Rabi possibly add to a recipe which was perfectly delicious without it? But I was wrong. The Kohl Rabi really does add to this gratin, not only the vitamins but it adds texture and lightens the consistency of this otherwise rather dense dish. I really couldn’t recommend it highly enough!
Kohl Rabi and Potato Gratin
1 tbsp sunflower oil
1 knob butter, plus a little more for greasing the dish
2 medium onions (about 600g), halved and finely sliced
Salt and freshly ground black pepper
500g kohlrabi, peeled and cut into 3mm thick rounds
250g potatoes, peeled and cut into 3mm rounds
2 tsp thyme leaves, chopped
200ml double cream
200ml water (or chicken or vegetable stock)
For the topping
60g fresh breadcrumbs
25g butter, melted
45g cheddar or hard goat’s cheese, grated
Preheat the oven to 190C/375F/gas mark 5. Place a medium-sized frying pan over a medium heat. Add the oil and butter, wait until it foams, then add the sliced onion and a pinch of salt, and sauté for 12 minutes, until soft and starting to take on a little colour.
Throw in the kohlrabi, potatoes and thyme, and season generously with salt and pepper. Cook, tossing the mixture occasionally, for another five minutes.
Pour over the cream and stock, simmer gently until the liquid is reduced by half, then place in a lightly buttered gratin dish, about 30cm x 20cm x 7cm in size, levelling it out with a spatula as you go. Place the gratin dish on a baking tray.
Blitz together the breadcrumbs, butter and cheese in a blender, and sprinkle over the top of the filling. Bake the gratin in a hot oven for about 35-40 minutes, until all golden and bubbling.