First time I had kohlrabi (German turnip) was when I moved to Germany and visited my cousin who lived there since her childhood. Although in my country turnip was generally fed to the livestock, I was pleasantly surprised by its mild, cabbage-like taste. She served it cut like fries and topped with béchamel sauce. Since then I have found many great recipes for kohlrabi and this parmesan bake is the one I make most often. Sometimes I serve it instead of potatoes, other times instead of vegetables but it is always a great addition to any meal. —Jas
kohlrabi (about 3 large stems with leaves)
1 1/2 cups
Panco bread crumbs
small onion, chopped
salt and frechly ground black pepper
In This Recipe
Remove stalks and leaves from kohlrabi, reserving 1-2 leaves. Peel the kohlrabi and slice horizontally into ¼-inch slices. Chop the leaves, thick stems removed.
In a small bowl, mix together parmesan and bread crumbs.
Grease the bottom and the sides of a small casserole dish with olive oil.
Place half of sliced kohlrabi in the casserole dish as the first layer. Sprinkle with half the onions and leaves. Season it with salt and pepper. Repeat layers with remaining ingredients.
Pour heavy cream over the top, allowing it to seep down into the cracks.
Sprinkle with breadcrumbs mixture over the top. Melt butter and sprinkle over the breadcrumbs.
Bake on 375 degree Fahrenheit pre-heated oven for 45 minutes to an hour, as oven temperatures vary.