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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2009

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Recipe Summary test

total:
1 hr 30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees 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.

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  • 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.

Tips

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 Facts

138 calories; protein 9.3g; carbohydrates 22g; dietary fiber 8.6g; sugars 9.2g; fat 2.8g; saturated fat 1.4g; cholesterol 12.5mg; vitamin a iu 235.1IU; vitamin c 140.6mg; folate 42.2mcg; calcium 162.5mg; iron 1.3mg; magnesium 54.8mg; potassium 895.6mg; sodium 386.3mg; thiamin 0.2mg.
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