A Kohl Rabi is an unusual vegetable and one that I'd never heard of, or seen before I started getting an organic vegetable box delivery from Riverford. However I followed the recipe suggestion that came with it last year and now I've discovered a new delight, and only wish that it had a longer season. Join me with discovering this new vegetable:
The recipe supposedly serves 4 but it depends how generous a portion you have and what it accompanies.
Ingredients:
- a little butter for greasing
- 1 large kohl rabi, peeled and very finely sliced
- 500g potatoes, peeled and very finely sliced
- 200ml double cream
- 100ml milk
- leaves from 2 large sprigs of thyme
- 2 garlic cloves, peeled and crushed
- 3 Tbsp grated parmesan or vegetarian equivalent
Method:
Grease a gratin or baking dish with a little butter. Preheat the oven to 180*C.
Put the cream, milk, thyme and garlic in a pan and heat until steaming. Turn off the heat and leave to infuse for 15 mins.
Layer the potato and kohl rabi in the gratin dish, seasoning with salt and pepper as you layer. Pour over the infused cream.
Cover with foil and bake for 1 - 1 1/2 hours, until the veg is just tender (this will depend on how thinly you sliced the veg).
Remove the foil and scatter over the parmesan. Bake until golden, approximately 15 mins.
Riverford gave no indications of what to serve this with and I believe that it is versatile enough to go with whatever you fancy. Today we had it with a roast but it is also excellent with sausages, and vegetarians can eat it with green vegetables.
Your greatest challenge will be obtaining a kohl rabi but if you manage to get hold of one I would definitely recommend cooking this. If it's a hot summers day it is perfect in a coleslaw or salad ... but today is a disappointing finish to May and we needed something hearty and warming.
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