Monday, June 21, 2010

Kohlrabi and Turnip Gratin

It's hard not to like any veggie smothered in heavy cream and cheese, so I knew this one would be a winner. I did regret firing up the oven for 90 minutes on one of the hottest DC summer days, but that kohlrabi and those turnips had to go! I adapted a recipe from The Slow Cook by adding all of the turnips from the share, as well as one of the garlic scapes finely chopped. Here's my recipe:

For a kohlrabi gratin:

1 tablespoon butter

1 lb kohlrabi, trimmed and peeled (I used a serrated knife to remove the peel)

5 turnips, trimmed

coarse salt

1 pint heavy cream

1 garlic scape, hard woody stem removed and finely chopped

2/3 cup grated cheese (I used Parmesan)

Preheat oven to 325 degrees

Grease it with the butter. Meanwhile, slice the kohlrabi and turnips very thinly. You may want to first cut it in half from end to end. Lay the kohlrabi and turnip slices in the casserole overlapping like shingles, seasoning them with salt as you go. You may make two or three layers. Cover with the cream and shake the casserole a little to distribute the salt. Sprinkle chopped garlic scapes on top.

Lay the casserole on a baking sheet and place in the oven. As the cream browns, break it up and push it under the cream underneath, scraping any brown bits from the side of the casserole and incorporating those as well. Continue doing this for about 1 1/2 hours, or until the kohlrabi and turnips are perfectly tender and the cream has been almost completely absorbed. Sprinkle the cheese over the gratin and continue baking until the cheese is completely melted and lightly browned. Serve hot.

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