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
• 1 tbsp parsley, chopped

TOPPING

• 15 grams fresh breadcrumbs
• 15 grams butter, melted
• 25 grams cheddar or hard goat’s cheese, grated

Instructions

1. 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.
2. Throw in the kohlrabi, potatoes and thyme, and season generously with salt and pepper. Cook, tossing the mixture occasionally, for another five minutes.
3. 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.
4. 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

total time: 1 hour
preparation time: 10 minutes
cooking/baking time: 15 minutes + 35 minutes