John Myers
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Gratinated Kohlrabi in Cream Sauce
The perfect gratinated kohlrabi in cream sauce recipe with a picture and simple step-by-step instructions.
For the sauce
- 1 pinch Salt
- 200 g Smoked ham
- 0,25 teaspoon Dried basil
- 1 pinch Pepper from the grinder
- 375 ml Water
- 200 g Cream 30% fat
- Kohlrabi leaves
- 200 g Grated cheese
kohlrabi
- Peel and slice the kohlrabi and cut the leaves into small pieces. Place a saucepan with water, boil the leaves, and then remove the leaves with a ladle.
- Put the cream in the saucepan with water and bring to the boil. Then add the kohlrabi. Cook in it for 10 minutes.
- Thicken the cream sauce with a sauce thickener, then season with salt, basil and pepper.
- Sear the ham in a pan. I used Tyrolean bacon, then stir well into the sauce.
- Grease a casserole dish well. Put the cream mixture with kohlrabi and bacon in the casserole dish. Sprinkle well with cheese. In the preheated oven, on convection approx. Gratinate for 10 minutes.
- We had parsley potatoes with it, and of course meat for my husband. The gratin is really delicious, I don’t need any meat, potatoes will do just fine.
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