Kohl Rabi
Kohl rabi is a
member of the cabbage family, it is not the actual root of the plant, but a
bulbous part of the stem.
- Cut off the twiggy
stems and wash.
- Serve raw grated
into salad or as crudités with other raw vegetables and a dip.
- Steam or
sauté and toss in oil or butter with chives.
- Use in soups,
casseroles or vegetable crumbles.
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Kohl Rabi and Courgette Gratin
- 375g Kohl rabi - leaves and
stem removed
- 125g courgettes - trimmed
- 15g butter 250g tomatoes -
chopped
- 1 tbspn parsley - chopped
- 1 clove garlic - crushed
pinch cayenne pepper
- 15g fresh wholemeal
breadcrumbs
- seasoning
1. Cut the kohl rabi
horizontally into very thin slices.
2.
Cut the courgette lengthways into thin slices.
3. Steam the kohl rabi for 10-15 minutes, add the courgettes and cook
until they are just tender.
4. Melt the
butter gently, add the tomatoes, parsley, garlic and cayenne pepper. Season.
5. Cook for 10-15 minutes until the
tomatoes have reduced to a thick puree.
6. Preheat the over to 180 C, 350 F, Mark 6 and grease a gratin dish.
7. Drain and dry the vegetables.
Arrange alternate layers of kohl rabi and courgette in the dish. Spoon the
tomatoe mixture over and sprinkle with bread crumbs.
8. Bake for 20-30 minutes until the topping is crisp and
light brown.
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