Kohlrabi and spinach gratin

Ingredients for 4 servings:

• 600 g kohlrabi
• 250 g leaf spinach
• salt and pepper
• 300 g tagliatelle pasta
• 40 g butter
• 40 g flour
• 300 ml milk
• 300 ml broth
• 50 g cheese (Gruyère)
• Nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash, peel, halve, and slice the kohlrabi. Cook in boiling salted water for 3 minutes. Remove from the water, rinse, and drain. Trim and wash the spinach thoroughly. Blanch in the kohlrabi water for 30 seconds. Remove, rinse, and squeeze dry. Cook the tagliatelle in the boiling vegetable water according to the package instructions until al dente. Heat the butter, add the flour, and sauté lightly while stirring. Add the milk and stock, bring to a boil, and simmer gently, stirring occasionally. Grate the cheese and melt it into the sauce. Season the sauce with salt, pepper, and nutmeg. Drain the tagliatelle and drain well. Place it in a baking dish with the vegetables and pour over the sauce. Bake in a preheated oven for about 25 minutes (electric oven 200°C, gas mark 3, fan oven 180°C).