Kohlrabi, celery and potato Gratin

Kohlrabi, celery and potato

This is a really quick recipe for a gratin because who doesn’t like food smothered in cream! I had a Kohlrabi in my veg box and having never cooked it looked to the internet for some inspiration. I found a several gratins with varying ingredients so I settled on a mix of Kohlrabi, celery and potato. It’s another great dish that can be prepared ahead of time, kept in the fridge and whacked into the oven when you get home. Kohlrabi has a slightly sweet appley taste but has a root vegetable like texture so it lends well to savoury dishes but it would be interesting to see if you can make it work in a sweet recipe. Any ideas people?

sliced veggies for gratin

Ingredients Serves 2: 1 smalll kohlrabi, 2/3 medium potatoes, 2 celery sticks, 1 garlic clove, 150ml of  double cream, 150ml veg stock, a small handful of fresh rosemary or 1 heaped tsp  of dried rosemary

1. Peel the kohlrabi and potatoes, slice in to thin slices (having a mandolin works well here) Dice the celery into thin slices also. Slice the garlic and chop up the rosemary.

2. Heat the veg stock up gently in a pan and add the milk to mix together (DO NOT BOIL) add the garlic and rosemary and allow to infuse for 5 mins on a low heat.Tasty Ingredients for Kohlrabi Gratin

3. Layer the kohlrabi, potato and celery in a baking dish and slowly add the liquid, and continue to layer until your dish is full. You don’t want the liquid to be full right to the top, at least 1cm from the top is good. I prefer to finish with a layer of potato on top as it browns nicely.

4. Pop in the oven for 40 mins at Gas Mark 5. A good grind of black pepper on top never goes a miss. Serve with a crisp salad to offset the gorge on creamy goodness.

Kohlrabi Gratin

There we have it! Has any one got a brilliant recipe for kohlrabi, would love to hear?

Lorna

x xxx

p.s. Sorry about the lack of finished photos, as always I ate it before I had a chance to photo it, nom nom

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3 thoughts on “Kohlrabi, celery and potato Gratin

  1. I`m not at home, so not with my grinding machine, so can`t make my nut cheeses that you have inspired me into.. But , what with bad face eczema, ( and mainly the animal cruelty aspect.)- I just want to have dairy free. You are the most exciting dairy free cook I know. When I told my Mum, rather reluctantly,-cos she is old, that I had yellow beetroot burgers and blue potatoes from you, I thought she`d be iffy about our meal. But she said she had heard of them and would have loved to have eaten that meal. Well done Girl. with your fabulous, brave, imaginative cooking.

  2. PS, I know you used cream in the above recipe, but I know you cook SO well without using animal produce. when you so choose. I must try to make creamy nutty alternatives, and you inspire me to not be a lazy eater.

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