If you haven't tried kohlrabi, which tastes like a mild, sweet turnip, this gratin is an excellent place to start—after all, what doesn't taste good with cheese sauce on it? Kohlrabi that are less than 3 inches in diameter will give you the most tender results.
Active Time: 25 minutes |
Total Time: 1 1/2 hours
1/3 cup fresh breadcrumbs, preferably whole-wheat (see Tip)
Preheat oven to 400°F. Put a large pot of water on to boil. Coat a 1 1/2-quart gratin dish or similar-size shallow baking dish with cooking spray.
Cook kohlrabi in the boiling water until tender, 20 to 25 minutes. Drain.
Heat 1 cup milk in a small saucepan over medium heat until steaming. Whisk flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, 2 to 3 minutes. Remove the pan from the heat and stir in ham and cheese. Season with salt, pepper and nutmeg.
Distribute the cooked kohlrabi in the prepared dish. Pour the cheese sauce over the top, spreading evenly. Sprinkle with breadcrumbs.
Bake the gratin until bubbling and golden on top, 30 to 40 minutes.
Per serving :
3 g Fat;
1 g Sat;
1 g Mono;
13 mg Cholesterol;
22 g Carbohydrates;
10 g Protein;
9 g Fiber;
391 mg Sodium;
814 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 starch, 3 vegetable
Tips & Notes
Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 1 day.
Tip: To make fresh breadcrumbs, trim crusts from firm whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.