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Prep Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:8Yield:4 cupsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:8Yield:4 cups
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:30 mins
Additional Time:
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3poundskohlrabi (6-7 medium), peeled and cut into 1/8-inch slices1tablespoonbutter1largeleek, sliced1 ⅓cupslow-fat milk, divided3tablespoonsall-purpose flour½teaspoonsalt¼teaspoonground pepperPinch of freshly grated nutmeg1cupshredded Gruyère cheese⅓cupfresh whole-wheat breadcrumbs, toasted
Cook Mode(Keep screen awake)
Ingredients
3poundskohlrabi (6-7 medium), peeled and cut into 1/8-inch slices
1tablespoonbutter
1largeleek, sliced
1 ⅓cupslow-fat milk, divided
3tablespoonsall-purpose flour
½teaspoonsalt
¼teaspoonground pepper
Pinch of freshly grated nutmeg
1cupshredded Gruyère cheese
⅓cupfresh whole-wheat breadcrumbs, toasted
DirectionsPreheat oven to 400 degrees F. Put a large pot of water on to boil. Coat an 8-inch-square baking dish with cooking spray.Cook kohlrabi in the boiling water until tender, about 10 minutes. Drain.Meanwhile, melt butter in a small skillet over medium heat. Add leek and cook, stirring occasionally, until softened but not browned, about 5 minutes. Remove from heat.Heat 1 cup milk in a small saucepan over medium heat until steaming. Whisk flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce thickens, 2 to 3 minutes. Remove from heat and stir in salt, pepper and nutmeg.Arrange 1/3 of the kohlrabi in the prepared pan. Top with half the leek and 1/3 cup each cream sauce and cheese. Repeat with another layer of kohlrabi, the remaining leek and 1/3 cup each cream sauce and cheese. Top with the remaining kohlrabi and sauce. Sprinkle with the remaining 1/3 cup cheese and breadcrumbs.Bake until bubbling and golden on top, 25 to 30 minutes. Let cool for 5 minutes before serving.TipsTo make ahead: Prepare through Step 5; cover and refrigerate for up to 1 day.Originally appeared: EatingWell Magazine, October 2019
Directions
Preheat oven to 400 degrees F. Put a large pot of water on to boil. Coat an 8-inch-square baking dish with cooking spray.Cook kohlrabi in the boiling water until tender, about 10 minutes. Drain.Meanwhile, melt butter in a small skillet over medium heat. Add leek and cook, stirring occasionally, until softened but not browned, about 5 minutes. Remove from heat.Heat 1 cup milk in a small saucepan over medium heat until steaming. Whisk flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce thickens, 2 to 3 minutes. Remove from heat and stir in salt, pepper and nutmeg.Arrange 1/3 of the kohlrabi in the prepared pan. Top with half the leek and 1/3 cup each cream sauce and cheese. Repeat with another layer of kohlrabi, the remaining leek and 1/3 cup each cream sauce and cheese. Top with the remaining kohlrabi and sauce. Sprinkle with the remaining 1/3 cup cheese and breadcrumbs.Bake until bubbling and golden on top, 25 to 30 minutes. Let cool for 5 minutes before serving.TipsTo make ahead: Prepare through Step 5; cover and refrigerate for up to 1 day.
Preheat oven to 400 degrees F. Put a large pot of water on to boil. Coat an 8-inch-square baking dish with cooking spray.
Cook kohlrabi in the boiling water until tender, about 10 minutes. Drain.
Meanwhile, melt butter in a small skillet over medium heat. Add leek and cook, stirring occasionally, until softened but not browned, about 5 minutes. Remove from heat.
Heat 1 cup milk in a small saucepan over medium heat until steaming. Whisk flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce thickens, 2 to 3 minutes. Remove from heat and stir in salt, pepper and nutmeg.
Arrange 1/3 of the kohlrabi in the prepared pan. Top with half the leek and 1/3 cup each cream sauce and cheese. Repeat with another layer of kohlrabi, the remaining leek and 1/3 cup each cream sauce and cheese. Top with the remaining kohlrabi and sauce. Sprinkle with the remaining 1/3 cup cheese and breadcrumbs.
Bake until bubbling and golden on top, 25 to 30 minutes. Let cool for 5 minutes before serving.
Tips
To make ahead: Prepare through Step 5; cover and refrigerate for up to 1 day.
Originally appeared: EatingWell Magazine, October 2019
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Nutrition Facts(per serving)163Calories7gFat19gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
