Kohlrabi is really versatile: grate or slice it raw for salads, steam or boil and toss in butter and herbs or vinaigrette, stir-fry, or add to soups and stews. It pairs well with herbs and citrus flavours so adding lemon thyme really lifts this dish. Serve as a side or with a green salad as a main course.
Preparation Time: 15 mins
Cooking Time: 2 hrs
Serves: 4
INGREDIENTS:
- Small knob of butter for greasing
- 200ml double cream
- 100ml milk
- 2 sprigs lemon thyme, leaves only
- 2 garlic cloves, crushed
- 500 g sweet potato, peeled & very thinly sliced
- 1-2 large kohlrabi about 500g, peeled and very thinly sliced.
- 3 tablespoon grated parmesan
- Salt & pepper to season
METHOD:
- Preheat oven to 180 C. Grease baking dish with a little butter.
- Put the cream. Milk, lemon 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 kohlrabi in the baking dish, seasoning each layer.
- Pour over the infuse cream. Cover with foil and bake for 1-1 ½ hours until the vegetables are just tender.
- Remove the foil and scatter over the Parmesan. Bake until golden brown.
- Bon Appétit, Enjoy…….