Sweet Potato and Kohlrabi Gratin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 large sweet potato (s)
- 2 kohlrabi
- 200 g cream
- 100 g cooked ham,
- 1 small onion (s)
- 80 g Emmentaler
- 1 teaspoon coriander
- 1 teaspoon cardamom
- 1 teaspoon curry powder
- 1 pinch cayenne pepper
- 1 pinch (s) salt and pepper
- 1 teaspoon cumin
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees.
- Cut the kohlrabi and sweet potatoes into 1 cm cubes and briefly blanch them in boiling salted water. Depending on the size of the cubes, the sweet potatoes take about half the time of kohlrabi.
- Cut the onion and optionally the ham into small pieces and sauté in a little oil until translucent. Deglaze with the cream and season with cardamom, curry, cumin, coriander, cayenne pepper and salt and pepper.
- Place the diced vegetables in a medium-sized baking dish and pour the sauce over them. Sprinkle the Emmentaler cheese on top and bake in the preheated oven for about 15-20 minutes until the cheese is slightly brown.
- Rice or flatbread goes well with this, but the gratin can also be served very well as a main course.
- If you like a little less sauce, you can reduce the amount of cream.
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