Creamed Kohlrabi Gratin

Creamed Kohlrabi Gratin

Kohlrabi is a versatile member of the turnip family. The leaves are edible and resemble collard greens in both taste and texture. Once peeled, the bulb resembles a green apple. The flavor is reminiscent of broccoli and mild radish. The bulb is great shaved raw in salads or coleslaw, grilled, or roasted. For the potluck dinner, I felt it important to utilize the entire vegetable. This recipe is a take on the southern classic creamed collards. I mix in the diced bulb half way through to provide a contrast in texture.

Ingredients

6 kohlrabi

1/4 lb bacon, diced

1 white onion, sliced thin

1 Tblspn olive oil

1 Tblspn brown sugar

1 tsp red pepper flake

1 splash pepper vinegar 

1/2 tsp mustard powder

1 cup heavy cream

1/3 cup milk

1 Tblspn & 1 tspn flour

4 Tblspn butter

1 cup breadcrumbs

1/4 grated Pecorino Romano cheese

Salt and Pepper to taste

Preparation

1.  Prepare the kohlrabi by separating the green from the bulb. Remove the stem and tear the green into pieces about the size of half a dollar bill. Peel the bulbs and wash along with the greens in cool water. Once cleaned,separate the bulbs from the greens. Dice the bulb into 3/4" pieces and set aside. 

2. In a Dutch oven, cook bacon in the olive oil over medium heat until the fat is rendered and begins to brown. 

3. Add onion and sweat until translucent. 

4. Add the kohlrabi greens, stir, and cover. 

5. Cook covered, stirring occasionally, until the green wilt to half their original volume. 

6. Add in sugar, red pepper flake, mustard powder, vinegar, and dice bulbs an cook over medium low heat until the greens are tender and the bulb  still has a bit of bite to it. 

7. In a separate pot, melt 1 Tblspn butter and whisk in flour to form a roux.  Cook 3 minutes stirring briskly until it begins to smell nutty. 

8. Stir in milk first, then cream and then bring the mix to a simmer. 

9. Add the milk and cream mixture in with the kohlrabi and return to a simmer. 

10. Taste the mix and add salt and pepper as is needed. 

11. In a separate bowl mix the remaining 3 Tblspn butter with breadcrumbs, and cheese. 

12. Spread the breadcrumb mix evenly over the top of the kohlrabi. 

13. Place dish under the broiler until golden brown. 

14. Remove from oven and allow to cool for 5-10minutes before serving.