Kohlrabigratin with basil and pecorino
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.