I try to support our local producers. As often I can I buy local fruit, vegetables, bread, cheese, meat and more at The Food Assembly which started in January this year. It still offers a small selection of vegetable, but I accept the challenge to cook with this offer. The products
for the June Potluck! at IHCC from Hugh Fearnley-Whittingstall. He says kohlrabi isn’t a looker, but it’s the taste that counts. He is right the gratin was delicious.
Kohlrabi and spinach gratin
Yield: 2 servings as a main course
If your kohlrabi still has its green leaves attached, combine them with the spinach in this tasty kohlrabi and spinach gratin.
Ingredients:
½ tbsp sunflower oil
1 knob butter, plus a little more for greasing the dish
1 medium onion; about 300 grams, halved and finely sliced
Salt and freshly ground black pepper
250 grams kohlrabi, peeled and cut into 3mm thick rounds
125 grams potatoes, peeled and cut into 3mm rounds
1 tsp thyme leaves, chopped
100 ml double cream
100 ml water, chicken or vegetable stock
1 big handful baby spinach, or spinach mixed with kohlrabi leaves
Preheat the oven to 190 °C/375 °F/gas mark 5. Place a medium-sized frying pan over a medium heat. Add the oil and butter, wait until it foams, then add the sliced onion and a pinch of salt, and sauté for 12 minutes, until soft and starting to take on a little colour.
Throw in the kohlrabi, potatoes and thyme, and season generously with salt and pepper. Cook, tossing the mixture occasionally, for another five minutes.
Pour over the cream and stock, simmer gently until the liquid is reduced by half, stir in the spinach and parsley, then place in a lightly buttered gratin dish, about 20 cm x 15 cm x 7cm in size, levelling it out with a spatula as you go. Place the gratin dish on a baking tray.
Blitz together the breadcrumbs, butter and cheese in a blender, and sprinkle over the top of the filling. Bake the gratin in a hot oven for about 35-40 minutes, until all golden and bubbling. Serve Kohlrabi and spinach gratin
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