KOHLRABI AU GRATIN
In my ongoing quest to create traditionally potato based dishes with lower carb substitutes, I got the idea to create "au gratin potatoes" with kohlrabi. It turned out great. This recipe is also very easy to add additional seasoning or ingredients to. Bacon, onions and/or garlic come to mind...
Provided by Steve @ SeriousKeto
Categories Salads & Side Dishes
Time 1h10m
Number Of Ingredients 6
Steps:
- Peel and thinly slice 3-4 kohlrabi. I used 3 in the video below and had just under 1 pound of kohlrabi. A mandolin slicer works great for making quick, uniform slices.
- Brush a 8"x8" cooking dish with olive oil, then layer the bottom of the dish with kohlrabi slices. Sprinkle with Parmesan, then drizzle with heavy whipping cream.
- Repeat this process for as many layers is necessary to use up all of your kohlrabi slices. For me, I got seven layers. At layer three, I added some fresh ground black pepper and a sprinkle of sea salt.
- On your final layer, brush the remaining heavy whipping cream on top of your slices. And a few more grinds of fresh black pepper and another pinch of sea salt, then top with your remaining Parmesan.
- Cook in a 350F degree oven for 60 minutes. If you want a gorgeous crispy top, turn on the broiler for the last 5 minutes. Allow to sit for at least 10 minutes before serving.
Nutrition Facts : Calories 223 cal
GREEK-STYLE KOHLRABI PIE OR GRATIN WITH DILL AND FETA
If you don't want to bother with the phyllo dough or you want to cut down on carbs or calories, make this as a gratin (see below). It's delicious either way. Because of the moisture in the kohlrabi, your phyllo will need to be recrisped in a low oven if the pie sits for any length of time.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment.
- Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.
- Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.
- Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.
- Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams
KOHLRABI AU GRATIN
Kohlrabi is a member of the cabbage family, but with a taste and texture very mild and pleasant. It can be used as a potato substitute as noted in this application. You can use any cheese you like, however I recommend strong cheese such as Gorgonzola or Gruyere for the most flavor. The following recipe will make a small casserole enough for about 2 people.
Provided by Dans La Lune
Categories Vegetable
Time 1h10m
Yield 1 8 by 8 dish, 2 serving(s)
Number Of Ingredients 7
Steps:
- Peel the Kohlrabi.
- Slice horizontally in 1/4 inch slices.
- Boil these slices in salted water until fork tender, about 20 minutes.
- Drain well and lightly dry off with a cloth or paper towel to remove excess water. A little water remaining is ok.
- Butter a small casserole dish on the bottom and sides with one tablespoon butter.
- Place a layer of sliced Kohlrabi as the first layer, cutting into pieces if necessary to fit.
- Sprinkle a layer of your choice of cheese.
- Repeat layers until casserole dish is full.
- Pour heavy cream over the top of it, allowing it to seep down into the cracks.
- Sprinkle breadcrumbs over top.
- Melt remaining 2 tablespoons of butter and sprinkle just enough over the breadcrumbs to lightly moisten.
- Season with salt and pepper.
- If using Gruyere or swiss cheese, sprinkle a very small amount of nutmeg over crumbs.
- Place in 400 degree oven for 20 minutes, until cheese is melted and breadcrumbs are golden brown.
- Let stand a bit before serving to allow cheeses on the interior to firm up a bit.
Nutrition Facts : Calories 634.7, Fat 52.8, SaturatedFat 33, Cholesterol 150.7, Sodium 1277, Carbohydrate 22.2, Fiber 1.2, Sugar 2.1, Protein 19.1
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