Summary

Ingredients

• 800 g kohlrabi, if possible with reen
• 2 dl cream
• 2 dl vegetable stock
• 0.5 ½ lemon (n)
• 50 g parmesan, freshly rated
• some salt and pepper from the mill
• 1 pinch (s) nutmeg, freshly grated
• Fat for the shape
• 40 g parmesan, freshly rated for ratin

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Instructions

1. If available, finely chop the tender green of the kohlrabi and set aside. Peel, halve and slice the kohlrabi.
2. Bring the cream and the broth to the boil, add the kohlrabi slices and cook covered over a small fire for approx. 10 minutes not too soft. When they are done, carefully lift them out with a slotted spoon and allow to drain. Then layer them like roof tiles in a greased gratin dish.
3. Reduce the cream and stock mixture a little, add the zest of half a lemon, about 1 tablespoon of lemon juice and 50 g of parmesan. Bring the sauce to the boil again and season with salt, pepper and nutmeg. Finally fold in the kohlrabi and spread the sauce over the kohlrabi. Serve with the rest of the parmesan.
4. Bake the gratin in the middle of the oven preheated to 220 ° C for about 15 minutes. Chopped parsley can also be used instead of the kohlrabi green.