Gratinated kohlrabi with tomatoes

Ingredients for 4 servings:

• 1 kg kohlrabi
• ¼ liter of water
• some salt
• 40 g wheat flour type 405
• ⅛ liter whipped cream
• 100 g Emmental cheese, grated
• some cayenne pepper
• some nutmeg
• 1 tsp marjoram
• 400 g tomatoes
• 300g mozzarella
• 3 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel and wash the kohlrabi, and cut into finger-thick sticks. Bring to a boil in cold, salted water and cook for 5 minutes. Drain and reserve the cooking water. Place the kohlrabi sticks in a medium-high casserole dish. Heat 2 tablespoons of butter in a saucepan and lightly toast the flour over medium heat. Slowly add the reserved kohlrabi stock, stirring vigorously with a whisk. Bring the sauce to a boil, stirring constantly, and simmer over medium heat for 5 minutes until smooth. Mix in the cream, cheese, cayenne pepper, nutmeg, and marjoram, and stir over low heat until the cheese has dissolved. Pour the sauce over the kohlrabi sticks. Slice the tomatoes and arrange them over the kohlrabi sticks. Drain the mozzarella, slice them, and place them on top of the tomatoes. Cut the remaining butter into pieces and arrange them on top. Place the baking dish on the middle rack of a cold oven and bake at 180°C, fan oven 160°C or gas mark 2-3 for about 30 minutes, until the mozzarella has melted and is lightly browned.