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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 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
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.