Kohlrabi is a bone-healthy food that can be used in variety of recipes. This recipe was submitted by member Paula Wright. The original recipe came from the Eating Well website. They recommend this recipe is served with roast chicken or pork as a side dish.
Kohlrabi is a bone-healthy food that can be used in variety of recipes. This recipe was submitted by member Paula Wright. The original recipe came from the Eating Well website. They recommend this recipe is served with roast chicken or pork as a side dish.
Ingredients
- 3 pounds kohlrabi (6-7 medium), peeled and cut into 1/8-inch slices
- 1 tablespoon butter
- 1 large leek, sliced
- 1 ⅓ cups low-fat milk, divided
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- Pinch of freshly grated nutmeg
- 1 cup shredded Gruyère cheese
- ⅓ cup fresh whole-wheat breadcrumbs, toasted
Instructions
- Preheat the oven to 400 degrees F. Put a large pot of water on to boil. Coat an 8-inch-square baking dish with cooking spray.
- Cook kohlrabi in the boiling water until tender, about 10 minutes. Drain.
- Meanwhile, melt butter in a small skillet over medium heat. Add leek and cook, stirring occasionally, until softened but not browned, about 5 minutes. Remove from heat..
- Heat 1 cup milk in a small saucepan over medium heat until steaming. Whisk flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce thickens, 2 to 3 minutes. Remove from heat and stir in salt, pepper and nutmeg.
- Arrange 1/3 of the kohlrabi in the prepared pan. Top with half the leek and 1/3 cup each cream sauce and cheese. Repeat with another layer of kohlrabi, the remaining leek and 1/3 cup each cream sauce and cheese. Top with the remaining kohlrabi and sauce. Sprinkle with the remaining 1/3 cup cheese and breadcrumbs.
- Bake until bubbling and golden on top, 25 to 30 minutes. Let cool for 5 minutes before serving.
Additional Information
- Time: 1 hour
- Servings: 8
- Yield: 4 cups