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I found a few recipes of Yotam Ottolenghi’s published in The Guardian which looked interesting, so thought I would put them up here for everyone.
Kohlrabi and gorgonzola gratin
The juiciness of kohlrabi gives this a much fresher taste than other gratins, yet it’s every bit as rich and comforting. A bitter rocket, watercress and red onion salad is an ideal match. Serves six.
Ingredients
1 tbsp sunflower oil
1 medium onion, peeled and thinly sliced
300ml vegetable stock
300ml double cream
1½ tsp Dijon mustard
30g parmesan, grated
1 garlic clove, peeled and crushed
8 large sage leaves, finely chopped
Salt and freshly ground black pepper
3 medium-large kohlrabi, peeled and cut into 2-3mm-thick rounds
60g gorgonzola, broken into 1cm pieces
30g panko breadcrumbs
Method
Heat the oven to 200C/390F/gas mark 6.
Put the oil in a medium saucepan on a medium-high heat, add the onion and sweat for eight minutes, stirring often, until soft and golden.
Add the stock, cream, mustard, parmesan, garlic, sage and a good grind of black pepper.
Reduce the heat to medium and cook for four minutes, so the liquid thickens slightly, then take off the heat and set aside.
Spread out the kohlrabi slices on a large board, sprinkle with three-quarters of a teaspoon of salt, then layer them in a large 26cm x 28cm ovenproof dish or casserole pan, slightly overlapping the slices as you go – you should have enough to form about five layers.
Pour over the cream and onion mix, making sure a good proportion of the onion and herbs are nicely spread on the top layer of kohlrabi, dot the gorgonzola on top and sprinkle breadcrumbs all over the surface.
Bake for an hour, until the cream has thickened and the top is golden-brown – check the kohlrabi is cooked by inserting a sharp knife: it should easily cut through the layers.
Remove, leave to settle for five to 10 minutes, then serve.
Kohlrabi and gorgonzola gratin
The juiciness of kohlrabi gives this a much fresher taste than other gratins, yet it’s every bit as rich and comforting. A bitter rocket, watercress and red onion salad is an ideal match. Serves six.
Ingredients
1 tbsp sunflower oil
1 medium onion, peeled and thinly sliced
300ml vegetable stock
300ml double cream
1½ tsp Dijon mustard
30g parmesan, grated
1 garlic clove, peeled and crushed
8 large sage leaves, finely chopped
Salt and freshly ground black pepper
3 medium-large kohlrabi, peeled and cut into 2-3mm-thick rounds
60g gorgonzola, broken into 1cm pieces
30g panko breadcrumbs
Method
Heat the oven to 200C/390F/gas mark 6.
Put the oil in a medium saucepan on a medium-high heat, add the onion and sweat for eight minutes, stirring often, until soft and golden.
Add the stock, cream, mustard, parmesan, garlic, sage and a good grind of black pepper.
Reduce the heat to medium and cook for four minutes, so the liquid thickens slightly, then take off the heat and set aside.
Spread out the kohlrabi slices on a large board, sprinkle with three-quarters of a teaspoon of salt, then layer them in a large 26cm x 28cm ovenproof dish or casserole pan, slightly overlapping the slices as you go – you should have enough to form about five layers.
Pour over the cream and onion mix, making sure a good proportion of the onion and herbs are nicely spread on the top layer of kohlrabi, dot the gorgonzola on top and sprinkle breadcrumbs all over the surface.
Bake for an hour, until the cream has thickened and the top is golden-brown – check the kohlrabi is cooked by inserting a sharp knife: it should easily cut through the layers.
Remove, leave to settle for five to 10 minutes, then serve.