Recipe Library
Kohlrabi Gratin
Tender kohlrabi slices nestle among leeks in a silky nutmeg bechamel laced with Gruyère, their mild sweetness deepened by the bubbling cheese. A golden crown of buttered whole-wheat crumbs adds a crisp, toasty contrast that finishes each creamy bite.
- Total
- 1 hr 18 min
- Prep
- 30 min
- Cook
- 48 min
- Serves
- 4
Nutrition per Serving
- Calories
- 163
- Protein
- 9g
- Carbs
- 19g
- Fat
- 7g
- Fiber
- 7g
- Sugar
- 7g
- Sodium
- 301mg
Ingredients
- 3 lb kohlrabi (6-7 medium), peeled and cut into 1/8-inch slices
- 1 tbsp butter
- 1 large leek, sliced
- 1 1/3 cup low-fat milk, divided
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp ground pepper
- pinch of freshly grated nutmeg
- 1 cup shredded Gruyère cheese
- 1/3 cup fresh whole-wheat breadcrumbs, toasted
Instructions
- Preheat oven to 400 degrees F. Put a large pot of water on to boil. Coat an 8-inch-square baking dish with cooking spray.
- Cook kohlrabi in the boiling water until tender, about 10 minutes. Drain.
- Meanwhile, melt butter in a small skillet over medium heat. Add leek and cook, stirring occasionally, until softened but not browned, about 5 minutes. Remove from heat.
- 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 thickens, 2 to 3 minutes. Remove from heat and stir in salt, pepper and nutmeg.
- Arrange 1/3 of the kohlrabi in the prepared pan. Top with half the leek and 1/3 cup each cream sauce and cheese. Repeat with another layer of kohlrabi, the remaining leek and 1/3 cup each cream sauce and cheese. Top with the remaining kohlrabi and sauce. Sprinkle with the remaining 1/3 cup cheese and breadcrumbs.
- Bake until bubbling and golden on top, 25 to 30 minutes. Let cool for 5 minutes before serving.