Kohlrabi Parmesan Bake

Kohlrabi Parmesan Bake - All that's Jas

First time I had kohlrabi (German turnip) was when I moved to Germany and visited my cousin who lived there since her childhood. Although in my country turnip was generally fed to the livestock, I was pleasantly surprised by its mild, cabbage-like taste. She served it cut like fries and topped with béchamel sauce. Since then I have found many great recipes for kohlrabi and this parmesan bake is the one I make most often. Sometimes I serve it instead of potatoes, other times instead of vegetables but it is always a great addition to any meal.

 


Ingredients:
Serves 4

1 bunch Kohlrabi (about 3 large stems)
2 tablespoons Butter
2 tablespoons Olive Oil
1 ½ cup Heavy Cream
1/3 cup Parmesan
½ cup Panko bread crumbs
1 small Onion, chopped
Salt & freshly ground Black Pepper
1-2 Kohlrabi Leaves

 

Directions:

Remove stalks and leaves from kohlrabi, reserving 1-2 leaves. Peel the kohlrabi and slice horizontally into ¼-inch slices. Chop the leaves, thick stems removed.

In a small bowl, mix together parmesan and bread crumbs.

Grease the bottom and the sides of a small casserole dish with olive oil.

Place half of sliced kohlrabi in the casserole dish as the first layer. Sprinkle with half the onions and leaves. Season it with salt and pepper. Repeat layers with remaining ingredients.

Kohlrabi Parmesan Bake - All that's Jas Kohlrabi Parmesan Bake - All that's Jas

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour heavy cream over the top, allowing it to seep down into the cracks.

Sprinkle with breadcrumbs mixture over the top. Melt butter and sprinkle over the breadcrumbs.

Bake on 375 degree Fahrenheit preheated oven for 45 minutes to an hour, as oven temperatures vary.

 

Kohlrabi Parmesan Bake - All that's Jas

Kohlrabi Parmesan Bake - All that's Jas

Kohlrabi Parmesan Bake

Kohlrabi Parmesan Bake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: serves 4

Kohlrabi Parmesan Bake

Kohlrabi is often combined with other vegetables and used in gratins like this one, but it is much more versatile than that. You can steam them, boil, bake or grate them to use in a salad.

Ingredients

  • 1 bunch Kohlrabi (about 3 large stems)
  • 2 tablespoons Butter
  • 2 tablespoons Olive Oil
  • 1 ½ cup Heavy Cream
  • 1/3 cup Parmesan
  • ½ cup Panko bread crumbs
  • 1 small Onion, chopped
  • Salt & freshly ground Black Pepper
  • 1-2 Kohlrabi leaves

Directions

Remove stalks and leaves from kohlrabi, reserving 1-2 leaves. Peel the kohlrabi and slice horizontally into ¼-inch slices. Chop the leaves, thick stems removed.

In a small bowl, mix together Parmesan and bread crumbs.

Grease the bottom and the sides of a small casserole dish with olive oil.

Place half of sliced kohlrabi in the casserole dish as the first layer. Sprinkle with half the onions and leaves. Season it with salt and pepper. Repeat layers with remaining ingredients.

Pour heavy cream over the top, allowing it to seep down into the cracks.

Sprinkle with breadcrumbs mixture over the top. Melt butter and sprinkle over the breadcrumbs.

Bake on 375 degree Fahrenheit preheated oven for 45 minutes to an hour, as oven temperatures vary.

https://all-thats-jas.com/2015/04/kohlrabi-parmesan-bake-2.html

 

Looking forward to connecting with you soon.

For more quick recipes and tips follow my All that’s Jas Facebook page or social network of your preference. It makes my day 🙂

Follow me

Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
Follow me

Latest posts by Jas (see all)

Previous Story
Next Story

21 Comment

  1. Reply
    Cheese Stuffed Kohlrabi - All that's Jas
    January 18, 2017 at 7:01 am

    […] are you looked up kohlrabi because you’ve never heard of them. Or maybe you remember my kohlrabi Parmesan bake recipe but still didn’t work up courage to make it. I don’t blame you but do urge you to try […]

  2. […] All That’s Jas: Kohlrabi parmesan bake […]

  3. […] All That’s Jas: Kohlrabi parmesan bake […]

  4. Reply
    Joanne T Ferguson
    April 18, 2015 at 1:25 am

    Always enjoy seeing your posts Jas and thanks for sharing with the Say G’day Party! Pinned and hope to see you on Saturday!

    1. Reply
      allthatsjas
      April 18, 2015 at 11:11 am

      Thank you, Joanne, I love partying with you! It makes me feel as if I’m visiting Australia for real! One day though…. 🙂

  5. Reply
    Sherry
    April 17, 2015 at 11:49 am

    You make some of the most tempting (and gorgeous) food! Thanks for linking up and sharing with us at Funtastic Friday. I hope you can make it again this week.

    1. Reply
      allthatsjas
      April 17, 2015 at 1:44 pm

      Thank you for your kind words. You made my day 🙂

  6. Reply
    Holly
    April 12, 2015 at 5:17 pm

    Your pictures always make my mouth water! Thank you for sharing at Waiting on…Wednesday!

    1. Reply
      allthatsjas
      April 12, 2015 at 8:49 pm

      You’re too sweet! Thank you bunches!

  7. Reply
    Lou Lou Girls
    April 12, 2015 at 11:47 am

    This looks so good! I’m drooling right now. Pinned and tweeted. We appreciate you being a part of our party. Please stop by on Monday at 7 pm. Happy Sunday! Lou Lou Girls

    1. Reply
      allthatsjas
      April 12, 2015 at 8:48 pm

      Thank you, Girls! See you at your party!

  8. Reply
    Bam's Kitchen
    April 9, 2015 at 9:17 pm

    This is such a fun and interesting dish. I have not had Kohlrabi since living at home, not really widely available in Asia. My dad used to grow it in the garden and love just peeling it and sprinkling it with a little salt and eating it while it was still warm from being in the garden. It is funny the little things you remember as a child. Food memories for me are the strongest. I would love to try this delicious dish but might need to wait until I head back to the western world. Sharing of course!

    1. Reply
      allthatsjas
      April 10, 2015 at 9:33 am

      I’m glad my recipe evoked some fond memories! Food memories are the best and I agree with you – the strongest! Thank you for sharing yours! Hugs

  9. Reply
    Erika Mar
    April 9, 2015 at 3:42 am

    Hi Jas, I’ve never had Kohlrabi, but I’d love to try it since you make it look so amazing in this recipe!! Happy Thursday 🙂

    xx
    Erika- What Erika Wears

    1. Reply
      allthatsjas
      April 9, 2015 at 9:17 am

      Hi Erika, give it a shot, you won’t regret it. Happy Thursday to you too! 😀

  10. Reply
    Heidi's Wanderings
    April 9, 2015 at 1:45 am

    This sounds really great. And turnips aren’t something that I usually think about cooking with. So thanks for the idea.

    1. Reply
      allthatsjas
      April 9, 2015 at 9:15 am

      You’re welcome, Heidi! Thanks for visiting! XO

  11. Reply
    J @ A Hot Southern Mess
    April 8, 2015 at 7:51 pm

    Yum! I’ve never had kohlrabi, but from your pictures, it looks delicious in this bake! It’s got to be fantastic with that combination of ingredients! 🙂

    1. Reply
      allthatsjas
      April 9, 2015 at 9:13 am

      It really is good, J! Thanks for stopping by. XO

  12. Reply
    Jasna
    April 7, 2015 at 7:18 pm

    Creamy, crunchy, cheesy – who wouldn’t love it?!

    1. Reply
      allthatsjas
      April 8, 2015 at 8:59 am

      Thanks, Jasna 🙂

Leave a Reply

CommentLuv badge

%d bloggers like this: