Blog Cantray Park draft - light teal Feb 14

3 Cantray Square

Croy

Inverness, Scotland

IV2 5PP

01667 493500

Cantraybridge was established in 1994 and is a company limited by guarantee and a registered Scottish charity.  Company registration number 149774, charity number SCO 22419.

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     KOHL RABI CHIPS

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KOHLRABI

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Kohl Rabi is an annual vegetable that can be grown from March until the first frosts.

 

Both root and leaves are edible.

The root is often used finely chopped in salads and coleslaws or it can be cooked until soft.

The leaves can be used as an alternative to cabbage greens

 

Kohl Rabi is packed with vitamin C (infact they contain more than oranges!) and is also a good source of dietry fibre, and B vitamins.

Which means its good for you !

 KOHL RABI AND SPINACH GRATIN

PICKLE

 

GRAtE

 

BOIL

 

MASH

 

BAKE

kohlrabichip chippic

1 tbsp sunflower oil

1 knob butter, plus a little more for greasing the dish

2 medium onions (about 600g), halved and finely sliced

Salt and freshly ground black pepper

500g kohlrabi, peeled and cut into 3mm thick rounds

250g potatoes, peeled and cut into 3mm rounds

2 tsp thyme leaves, chopped

200ml double cream

200ml water (or chicken or vegetable stock)

1 big handful baby spinach, or spinach mixed with kohlrabi leaves

1 tbsp parsley, chopped

For the topping

60g fresh breadcrumbs

25g butter, melted

45g cheddar or hard goat's cheese, grated

Preheat the oven to 190C/375F/gas mark 5. Place a medium-sized frying pan over a medium heat. Add the oil and butter, wait until it foams, then add the sliced onion and a pinch of salt, and sauté for 12 minutes, until soft and starting to take on a little colour.

Throw in the kohlrabi, potatoes and thyme, and season generously with salt and pepper. Cook, tossing the mixture occasionally, for another five minutes.

Pour over the cream and stock, simmer gently until the liquid is reduced by half, stir in the spinach and parsley, then place in a lightly buttered gratin dish, about 30cm x 20cm x 7cm in size, levelling it out with a spatula as you go. Place the gratin dish on a baking tray.

Blitz together the breadcrumbs, butter and cheese in a blender, and sprinkle over the top of the filling. Bake the gratin in a hot oven for about 35-40 minutes, until all golden and bubbling.

Kohlrabi can be grated raw into salads,used as an alternative to celeriac in a remoulade, or simply dressed ina garlicky, lemony vinaigrette. Or toss thinly sliced Kohlrabi with finely chopped red onion, some capers and lettuce. Don't throw away the leaves! They can be used in soups or stews just as you would with spinach or kale, or fry them in a little oil with some mustard seeds, garlic and ginger.

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