Advertisement

Kohlrabi & Ham Gratin

May/June 2009, January/February 1996

Your rating: None Average: 3.4 (18 votes)

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.



READER'S COMMENT:
"We loved this recipe. We made it several times for company and they always ask for the recipe. It is a lot like scalloped potatoes and ham but with better flavor. My husband says I don't ever have to make it with potatoes again. The...
Kohlrabi & Ham Gratin Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 3 pounds kohlrabi , (5-6 medium), trimmed, peeled and thinly sliced
  • 1 1/3 cups low-fat milk, divided
  • 3 tablespoons all-purpose flour
  • 1/2 cup thinly sliced smoked ham, cut into strips
  • 1/4 cup shredded sharp Cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black or white pepper
  • Pinch of freshly grated nutmeg
  • 1/3 cup fresh breadcrumbs, preferably whole-wheat (see Tip)

Preparation

  1. 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.
  2. Cook kohlrabi in the boiling water until tender, 20 to 25 minutes. Drain.
  3. 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.
  4. Distribute the cooked kohlrabi in the prepared dish. Pour the cheese sauce over the top, spreading evenly. Sprinkle with breadcrumbs.
  5. Bake the gratin until bubbling and golden on top, 30 to 40 minutes.

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.

Nutrition

Per serving: 140 calories; 3 g fat (1 g sat, 1 g mono); 13 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 10 g protein; 9 g fiber; 391 mg sodium; 814 mg potassium.

Nutrition Bonus: Vitamin C (230% daily value), Potassium (23% dv), Calcium (16% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 3 vegetable


More From EatingWell

Recipe Categories

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner