I admit that kohlrabi (also known as a German turnip) is a strange looking vegetable indeed! If you come across any and have no idea what to do with it, this gratin recipe is worth a try. I could have easily called this side dish “CSA Gratin” since so many of the ingredients came from my goody bag, including the kohlrabis, turnips, onion, and even the garlic scapes in the pesto. The kohlrabis and turnips are so tender in this dish that you would think you were eating a potato gratin if you didn’t know better. Lightly seasoned with pesto, the flavor of this dish is rich, creamy, and delicious!
5 medium turnips, cleaned
3 kohlrabis, cleaned and peeled
1 onion, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons garlic scape pesto or store-bought pesto
3/4 cup heavy cream
2 tablespoons sour cream
1 cup grated Gruyere cheese
1/2 cup part skim ricotta cheese
1 teaspoon fresh thyme leaves, chopped
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees F. Spray the inside of a baking dish with cooking spray.
Thinly slice the turnips and kohlrabis by hand or with a mandoline.
Mix together in a large bowl with the sliced onion. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and pesto to the vegetables. Mix together with clean hands, ensuring they are evenly coated.
Pour into the baking dish and spread evenly.
In a small saucepan, gently warm the heavy cream and sour cream, but do not bring to a boil. Remove from heat and stir in the Gruyere, ricotta, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Pour over the vegetables in the baking dish. Gently press the vegetables into the cream mixture.
Sprinkle the top with Parmesan cheese. Bake for 45 minutes until the vegetables are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
Serving size: about 3/4 cup