© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
If you know kohlrabi mainly as a salad or side dish or you simply nibble it plain and raw, then it's about time to change that. The preparation of this kohlrabi gratin is really easy, but of course you first have to peel the kohlrabi and then cut it into thin slices. I boiled them in a pot of salted water for a few minutes before layering them like a roof tile into a greased casserole and baked at very hight temperature for 15 minutes. You can also bake them without boiling them first, but then you need to cook them longer with lower oven temperature.
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- Preheat the oven to 220C/430F. Grease a casserole dish with butter. Set aside.
- Peel the kohlrabis, cut into 1-2mm thin slices and cook in a pot of boiling salted water for 5 minutes, remove and drain.
- Arrange the kohlrabi slices in layers into the prepared baking dish.
- Bring the cream to a gentle simmer. Add the chopped Gorgonzola and melt while stirring. Season the sauce with freshly milled pepper, nutmeg and lemon juice.
- Scatter the thyme leaves on top of the kohlrabi slices. Pour over the sauce and bake in the preheated oven for 15-20 minutes. Serve sprinkled with chopped parsley leaves.
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
...this looks delicious.
ReplyDeleteSuch a comfort dish this time of year that many of us can never get too! Thanks so much!
ReplyDeleteSo beautiful and yummy! Hope you are having a great weekend of holiday cheer!
ReplyDeleteI love all the ingredients, so put them all together and it’s bound to be good!
ReplyDeleteI had a cat called Gorgonzola once.
ReplyDeleteThat first photo made it look more like a soup. but it is a gratin. It looks delicious. Happy weekend Angie.
ReplyDeleteAny dish with Gorgonzola and cream must be delicious. Karen (Back Road Journal)
ReplyDeleteDelicious! -Christine cmlk79.blogspot.com
ReplyDeleteLooks and sounds delicious, thanks for sharing.
ReplyDeleteHave a great weekend.
Very interesting dish, Angie, greetings!
ReplyDeleteAngies é de dá água na boca é sempre bom mudar, bjs.
ReplyDeleteOh yum! Looks incredible, thanks Angie :)
ReplyDeleteSounds and looks delicious.
ReplyDeleteThis is a great recipe
ReplyDeleteAngie, Gorgonzola and cream perfect ingredients for a delicious gratin that can cover any vegetable
ReplyDeleteSe ve muy rico. Tomó nota. te mando un beso.
ReplyDeleteThis gratin looks delicious Angie.
ReplyDeleteWOW, that looks so darn good!
ReplyDeleteThis recipe sounds delicious! I have only recently started eating (steamed) kohlrabi and love it. Would give your recipe a try.
ReplyDeleteRemember loving kohlrabi as a child back in Europe - it was probably my favourite vegetable. Here Down Under I have only rarely seen it at the supermarkets - or perhaps I have not known where to look :) ! Like the use of the gorgonzola and, of course, the thyme .
ReplyDeleteI really want to try this, but may have to substitute potatoes for kohlrabi which we don't often get here.
ReplyDeleteTandy | Lavender and Lime https://tandysinclair.com
Looks good and would be great, Angie.
ReplyDeleteYour gratin is so beautiful.
ReplyDeleteLooks very, very delicious!
ReplyDeleteOh, so yummy! It looks like an amazing comfort food!
ReplyDeleteThis must be SO tasty!
ReplyDeleteAll the best Jan
This looks incredibly luscious, Angie! But oddly enough, it’s hard to find call Rob here in Tucson. We have one grocery that carries it on occasion, and I will check there. David (C&L)
ReplyDeleteThis looks so good Angie. Thank you for your good wishes, I hope you also have a Merry Christmas and a Happy New Year.
ReplyDeleteSonjia