3 Cantray Square
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.
KOHL RABI CHIPS
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
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.