Kohlrabigratin with Mushrooms

Prepare kohlrabi (ready to cook, e.g. peel, remove woody parts and dirt) and remove peel, setting aside tender leafy greens. Cut the tubers into slices. Cover and cook in a little salted water or possibly in a strainer over steam until just tender.

Prepare mushrooms (ready to cook, e.g. peel, remove woody parts and dirt) and cut into thick slices.

Heat butter in a pan and sauté mushrooms for five minutes, turning until soft. If mushrooms draw juice, evaporate it completely. Season with salt and pepper.

Chop the kohlrabi leaves and parsley.

Layer kohlrabi and mushrooms in a buttered baking dish. Sprinkle each layer with a tiny bit of cheese and parsley and kohlrabi leaves. Finish with cheese and herbs and drizzle everything together with the cream.

Bake the kohlrabi gratin in the oven heated to 200 °C on the second rack from the bottom for fifteen to twenty minutes.

Tip: Served with boiled potatoes, the gratin is a full meal.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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