Kohl Rabi Gratin with Buttery Crust


900g (2lb) kohl rabi, peeled, halved and cut into thinly sliced semi circles.
3 tablespoon fresh parsley
finely grated rind of 1 lemon
90g (3oz) butter
300ml carton of single cream or fromaige frais
90g breadcrumbs
1-3 garlic cloves, finely chopped
120g Anster cheese, grated
salt and pepper to taste


Preheat the oven to 190C. Lightly grease a 1.5 litre gratin dish.

Arrange half the kohl rabi in the bottom of the dish, sprinkle with half the parsley and lemon rind, season

Dot kohl rabi with 1/2 oz of butter.

Make a second layer with remaining kohl rabi, parsley, lemon rind and season again. Pour cream or fromage frais over the mixture and dot another 1/2 oz of butter over the top.

Loosely cover the gratin with foil and bake for about 40 minutes until kohl rabi is just tender.

Meanwhile, melt 50g butter in a frying pan, add the breadcrumbs and garlic and fry over a medium heat for 2-3 minutes until crumbs have absorbed butter and are beginning to crisp, season.

Remove foil from gratin, sprinkle with cheese, and then the breadcrumbs, and bake uncovered for about 15 minutes.