Gratinated kohlrabi

Ingredients for 4 servings:

• 4 kohlrabi
• 1 bunch of basil
• 500 ml vegetable stock
• 125 g Cheddar cheese or aged Gouda, sliced
• 1 garlic clove(s)
• 1 onion(s)
• 20 g butter
• 2 tbsp flour
• 150 ml white wine
• 200 ml cream
• e.g. salt and pepper
• Fat for the mold

Instructions

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

vegetarian

Clean, peel, and halve the kohlrabi. Make 1 cm deep incisions along the rounded side. Bring the broth to a boil in a wide saucepan. Cover the kohlrabi and cook cut-side down for 20-40 minutes, depending on the size. Then remove and let cool. Set the cooking water aside. Spin the washed basil leaves dry. Push a few leaves and the cheese deep into the incisions in the kohlrabi. This works best with the back of a knife. Set the remaining basil aside. Place the kohlrabi cut-side down in a greased baking dish. Top with the cheese slices. Bake in a preheated oven at 180°C for about 20 minutes. For the sauce, peel and finely dice the onions, sauté in the butter until translucent, and add the crushed garlic. Sprinkle in the flour and sauté until golden. Mix with the wine, cream, and 200 ml of the kohlrabi cooking water until smooth. Bring to a boil while stirring, season with salt and pepper, and simmer over low heat for 10 minutes. Finely chop the remaining basil and stir in. Remove the kohlrabi from the oven, pour the sauce between the kohlrabi and serve, or spread the sauce on a plate and arrange the kohlrabi on top.