• Liz Talley - Urban Graze

Kohlrabi Blue Cheese Gratin

Decadently Delicious! This makes a small, side-dish batch; just a few scoops are very satisfying!

2 c. thinly sliced kohlrabi

1 scant Tbsp. butter

2-3 Tbsp. minced spring onion

Scant 1/2 c. half and half, or cream (between 1/3-1/2 c.)

1/4 tsp. Dijon mustard (+ a wee bit more if you like Dijon)

Salt and pepper

1/4 c. blue cheese crumbles

Preheat oven to 350. Grease a small baking dish. (I use a 5x7)

Cut the kohlrabi slices into bite-sized half-moons or quarters.

Saute onion in the butter 2-3 minutes, until soft and aromatic.

Meanwhile, whisk together the half and half or cream and mustard. Season with salt and pepper.

Stir into the sauteed onion, bring to a low simmer, and cook for about 5 minutes, until it begins to reduce and thicken just a little.

Layer the kohlrabi into the dish, (three layers), topping each layer with a drizzle of the cream mixture and a light seasoning of salt and pepper, if desired. On top of the last layer, sprinkle the blue cheese crumbles.

Cover the dish with foil and bake for about 30 minutes, or until the kohlrabi is firm-tender. Remove the foil, and bake another 5-10 minutes, until it is golden brown.

Recipe created or adapted by Liz Talley, Urban Graze

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