Kohlrabigratin with basil and pecorino
If you do not fancy lavish casseroles with lots of béchamel sauce and cheese, you will love this little gratin very much. Actually, I just tried the recipe because I happened to have 2 kohlrabi lying around who had seen their very best days. The clear ingredients do not make you expect a taste explosion. And that's why I could hardly believe how delicious the result is then: kohlrabi, lemon and basil come with a sip of broth in the mold, disappear in the oven, meet quickly a touch of cheese and then dip a good half hour later hot and wonderful fragrant again. Super easy, super fast and super delicious. Kohlrabi and basil - for me a surprisingly exciting combination. For you as well?
The wafer-thin kohlrabi slices are layered in a mold, seasoned and sprinkled with basil leaves. After half of the baking time, Parmesan or Pecorino comes on the top layer. The man remarked he would have liked to have more cheese in the gratin instead of just on top. Alright, sweetheart - the next time, there's a spoonful of cheese on each layer. And next time I'll be back soon.
The recipe comes from my current favorite vegetable cookbook and has been modified by me a bit.
And so it goes for 4 as a side dish or for 2 as a main course:
Preheat the oven to 200 degrees . 500 g kohlrabi
3 tbsp vegetable stock with the Mix juice 1 lemon and 2 tablespoons olive oil and pour over the gratin.
Gratin approx. 40 - 45 minutes bake n. After half of the baking time, sprinkle the (remaining) 50 g grated Parmesan or Pecorino . If the cheese gets too dark on the way, cover the gratin with some baking paper.
Tip: The gratin is great as an accompaniment to roast. Minute steaks, bratwurst, chops or vegetarian patties look forward to the tasty, fresh kohlrabi.
