Kohlrabi Gratin

Photo: flickr user balise42

Ingredients

pound kohlrabi

(about 3 large bulbs)

1 tablespoon canola oil

1 lrg onion, thinly sliced

cup water

cup plain soy milk or dairy milk

teaspoon canola or olive oil

1 tablespoon cornstarch or arrowroot

Nutmeg

salt and pepper

Parmesan cheese, (optional)

Cooking spray

Preparation

UBERBACKENE KOHLRABI

Unfamiliar to many American households, kohlrabi resembles a turnip but has a delicate cabbage-like taste. The young tops are edible, but it's the bulb that's the main attraction.

Trim and peel kohlrabi bulbs. (If kohlrabi has tender green togs still attached, wash and coarsely chop them, and set aside.) Cut kohlrabi bulbs in half and slice into 1/4-inch slices.

In a large skillet over medium heat, saute onion in oil until softened, about 5 minutes. Add kohlrabi, water, and 1 cup of milk. Simmer, covered, until kohlrabi is tender, about 20 minutes. (If using kohlrabi tops, add them during die last 5 minutes of cooking.)

Preheat broiler and brush a shallow 2-quart capacity casserole or gratin dish with oil. With a slotted spoon, transfer kohlrabi and onions from skillet to baking dish. Whisk cornstarch into remaining milk, and pour mixture slowly into simmering liquid in skillet, stirring constantly, until sauce is smooth and thickened, about 4 minutes. Add nutmeg, salt, and pepper to taste.

Pour sauce over vegetables in casserole and mix gently to coat. Sprinkle with Parmesan cheese, if desired. Put under broiler until top is lightly browned, about 4 minutes. Serve hot.

Makes 6 servings. Vegan