Comments on: Kohlrabi Casserole with Sausage and Fresh Thyme

By: Kathy

Kathy — Thu, 19 Aug 2010 22:31:11 +0000

Have tried Kohl Rabi Casserole my adaption is to add a topping of 4 ounces fresh breadcrumbs and 4 ounces Cheddar cheese also tried the:
Kohl Rabi and Potato Gratin
Serve as a main, with salad and a dollop of tomato chutney or pasta sauce – or as a side to roasted meat. You can use other vegetables as well – like courgettes, mushrooms, beetroot, fennel, or parsnips. Serves 4-6
· 25g butter
· 3 medium onions (1 minced, 2 chopped)
· 3 tablespoons plain flour
· 350ml milk
· 1/2 teaspoon English mustard
· Pinch of ground nutmeg (or to taste)
· 1 tablespoon oil
· 1 kohl rabi, peeled and chopped
· 3 medium carrots, chopped
· 400g potatoes, chopped (peeled or unpeeled)
· 150g red lentils
· 2 medium garlic cloves, crushed
· 420ml water
· 2 tablespoons fresh or 2 teaspoons dried parsley
· 100g cheddar or Gruyere cheese, grated
· 1-2 handfuls wholemeal breadcrumbs
Melt the butter in a medium saucepan over low heat. Add 1 minced onion and cook gently, stirring occasionally, until just soft – about 5 minutes. Add the flour and stir to form a paste, for 1 minute. Slowly pour in the milk, whisking or stirring constantly. Add in the mustard, and season to taste with salt, pepper and nutmeg. Simmer 10 minutes, stirring occasionally. Set aside. Preheat the oven to 180°C/350°F/gas mark 4. Heat the oil in a large saucepan over medium heat. Add the kohl rabi and 2 chopped onions, and sauté until just soft. Add the carrots, lentils, potatoes, garlic, and water. Bring to the boil, cover, reduce heat to low, and simmer 10-15 minutes or until the water is absorbed. Combine with the white sauce and parsley. Season to taste. Transfer the mixture to a large shallow oven dish. Combine the cheese and breadcrumbs, and sprinkle over the top. Bake 45-55 minutes, until the top is golden and the vegetables are soft.

By: Elise

Elise — Mon, 07 Sep 2009 16:40:27 +0000

Love the sausage variation!

By: Ginger

Ginger — Mon, 31 Aug 2009 02:48:01 +0000

Oh, MAMA, this looks and sounds DELICIOUS! I have never tried kohlrabi, so this will be a first for me. I am new to all this — is dairy OK…or is this something you choose personally to go ahead and keep in your diet? @katydid: I have written down the info on where to get coconut cream. Thanks for this.

By: katydid

katydid — Wed, 12 Aug 2009 11:32:13 +0000

I use coconut milk as a substitute for cream and milk. Works well! Also, tropicaltraditions.com has a coconut cream that I’ve been meaning to try. You add water to it to make it the consistency you want, so you can make it thicker (cream) or thinner (milk).

Thanks for the recipe! Can’t wait to try it!

By: crunchysue

crunchysue — Tue, 11 Aug 2009 20:36:16 +0000

Doh! Sorry, I missed the “cooked” part in the ingredient list. Thanks for pointing it out.

BTW, I had my first kohlrabi today, in the form of raw slices. It’s my new favorite. Tastes like fresh peas to me.

By: shelley

shelley — Tue, 11 Aug 2009 17:45:38 +0000

Carrie – I didn’t know how they grew. I think I may try planting some, too!

Crunchysue – Cook the sausage first. The ingredient list says cooked sausage but maybe I should have reiterated that in the recipe instructions.

By: crunchysue

crunchysue — Tue, 11 Aug 2009 16:55:22 +0000

This looks delicious. Do you really put the sausage in raw, though? You don’t cook it before it goes in the oven?

By: Carrie @ Organic & Thrifty

Carrie @ Organic & Thrifty — Tue, 11 Aug 2009 07:55:47 +0000

Great recipe! I too, have recently discovered this wonderful veggie. I planted some in my garden Saturday in hopes that they will overwinter for me! I hear they grow like radishes, which is a good thing! Hopefully I can get the timing down well enough to have a good supply of them.

I love to use them as a stand-in for potatoes and this dish you’ve made looks stunning. I’ll wait until more comes in my CSA bag….hopefully soon.

Carrie@ Organic & Thrifty