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Kohlrabi gratin with pumpkin seeds

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Ingredients for 4 servings:

  • 500 g kohlrabi
  • 500 g carrot(s)
  • 4 tbsp herb butter
  • salt and pepper
  • 1 bunch of parsley
  • Butter, for the mold
  • 100 g breadcrumbs
  • 100 g Parmesan
  • 4 tbsp pumpkin seeds
  • 80 g butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the kohlrabi and cut into strips. Trim, wash, peel, and slice the carrots. Heat the herb butter in a pan and sauté the vegetables. Season with salt and pepper. Wash and dry the parsley, cut the leaves into strips, add them to the vegetables, and cook everything for about 5 minutes. Grease an ovenproof dish with butter. Preheat the oven to 200°C. Mix the breadcrumbs and Parmesan cheese in a bowl. Transfer the vegetables to the dish, scatter the pumpkin seeds over them, and sprinkle with the breadcrumb-cheese mixture. Sprinkle the butter on top in small pieces and bake in the oven on the middle rack for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Kohlrabi gratin with pumpkin seeds