As I was going to be out all day on Wednesday, I’d left instructions with The Meat Eater to rescue the Riverford veg box from the hiding place our nice veg delivery lady leaves our box in if I’m out, and when I got back in late that night, he said ‘WE’VE GOT AN ALIEN VEGETABLE’ and dragged me off to the fridge to show me. I already knew we were getting some kind of weird looking vegetable, as after seeing on the Riverford website this week’s box contents, I’d seen we were getting a kohlrabi and looked up what it was. It’s one of these
and after uploading the photo, I thought it looked familiar and realised it’s the spit of The Running Bug logo.
Separated at birth, eh?
I had a look in The Boxing Clever Cookbook which lists recipes by season and decided to make this, halving the ingredients to serve 2:
Kohlrabi gratin with buttery crust (serves 4)
900g kohlrabi, peeled, halved vertically and cut into thinly sliced semi-circles
3tbsp fresh parsley
Finely grated rind of one lemon
Salt and freshly ground black pepper
90g butter or margarine
300ml carton single cream or fromage frais
90g white breadcrumbs
1-3 garlic cloves, finely chopped
120g Gruyere or Edam cheese, grated
- Preheat oven to 190C/Gas 5
- Lightly grease 1.5 litre gratin dish
- Arrange half the kohlrabi in the bottom of dish. Sprinkle with half the parsley and lemon rind. Season
- Dot kohlrabi with 1/2oz butter or margarine
- Make second layer with remaining kohlrabi, parsley and lemon rind, and season again
- Pour cream or fromage frais over the mixture and dot another 1/2oz butter or margarine over the top
- Loosely cover the gratin with foil and bake for about 40 minutes until kohlrabi is just tender
- Meanwhile, melt 50g butter or margarine in frying pan, add the breadcrumbs and garlic and fry over a medium heat for 2-3 minutes until crumbs have absorbed butter or margarine and are beginning to go crisp. Season.
- Remove foil from gratin, first sprinkle over cheese, and then breadcrumbs, and bake uncovered for about another 15 minutes
