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🍽️ Kohlrabi Gratin with Cheese Crust

444 kcal · 30 min · 4 servings

Ingredients

• 4 equally large kohlrabi
• 500 ml vegetable broth (instant)
• 1 bunch basil (large)
• 120 g cheddar (sliced)
• 1 clove garlic
• 1 onion
• 20 g butter
• 2 tbsp flour
• 150 ml white wine
• 200 ml whipping cream
• salt
• pepper from the mill

Instructions

1. 1. Wash the kohlrabi, peel it, and cut it in half.
2. 2. Place the halves flat and make deep cuts about one centimeter apart on the round side.
3. 3. Bring the vegetable broth to a boil in a large pot.
4. 4. Place the kohlrabi halves cut-side down into the boiling water.
5. 5. Cover the pot and let the vegetable cook over medium heat for 20 to 30 minutes.
6. 6. Carefully lift the kohlrabi halves out of the broth using a slotted spoon.
7. 7. Rinse the basil briefly and pluck the leaves off.
8. 8. Tuck the basil leaves deep into the cuts made in the kohlrabi.
9. 9. Set aside the remaining leaves.
10. 10. Place the kohlrabi halves cut-side down in a greased baking dish.
11. 11. Peel the garlic.
12. 12. Peel the onion and dice it finely.
13. 13. Heat the butter in a pan.
14. 14. Sauté the onion cubes until translucent and soft.
15. 15. Add the pressed garlic and stir in the flour briefly without browning it.
16. 16. Stir in the wine first, then 200 milliliters of vegetable broth and the cream.
17. 17. Bring the sauce to a boil while stirring.
18. 18. Reduce the heat and let the sauce simmer gently for a few minutes.
19. 19. Finely chop the remaining basil and stir it into the sauce.
20. 20. Season with salt and pepper.
21. 21. Top the kohlrabi with Cheddar cheese.
22. 22. Preheat the oven to 180 degrees Celsius (gas mark 2 to 3, avoid fan/convective heat).
23. 23. Pour the sauce into the baking dish.
24. 24. Bake the dish for about 20 minutes.

Nutrition per serving

• kcal: 444
• Protein: 16 g · Fett/Fat: 30 g · Carbs: 20 g