Oven-braised kohlrabi gratin (shown above)
This comforting side dish is a good complement to roasted or grilled meats. For a vegetarian version, substitute vegetable stock for chicken stock and add a little grated cheese to the topping.
1 tbsp. (15 mL) olive oil
3 medium-size (about 8 cm in diameter) kohlrabi bulbs, peeled and thinly sliced
2 white onions, peeled and thinly sliced
2 tbsp. (30 mL) butter
Salt and freshly ground black pepper, to taste
11⁄4 cups (300 mL) chicken stock
1⁄4 cup (60 mL) fresh flat-leaf parsley, chopped
2 cloves garlic, minced
11⁄2 cups (375 mL) dry breadcrumbs
Preheat oven to 400ºF (200ºC). Brush the bottom and sides of a shallow ceramic or glass baking dish with olive oil. In alternating layers, arrange kohlrabi with onions, adding bits of butter and a little salt and pepper to each layer. Pour chicken stock over all and set to one side.
Topping: In a mixing bowl, combine parsley, garlic and breadcrumbs. Toss together to blend well. Spread over kohlrabi and press into place. Bake uncovered for 40 minutes or until topping is golden brown.