Wednesday, May 18, 2005

Kohlrabi and Ham Gratin

Kohlrabi and Ham Gratin (Adapted from Eating Well)

3 pounds kohlrabi, trimmed, peeled and thinly sliced
1 1/3 cups milk, divided
3 tablespoons all-purpose flour
1/2 cup thinly sliced smoked ham, cut into strips
1 ounce (about 1/4) cup shredded sharp white Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
pinch fresh grated nutmeg
1/3 cup fresh whole-wheat breadcrumbs

Preheat oven to 400 degrees.

Bring a large pot of salted water to a boil.

Add kohlrabi to the boiling water and cook until tender, about 15 to 20 minutes. Drain well.

In a small saucepan, heat 1 cup milk over medium heat until just steaming.

In a small bowl, whisk together flour and remaining 1/3 cup milk. Whisk into the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, about 2 to 3 minutes. Remove from the heat - stir in ham and cheese. Season with salt, pepper and nutmeg.

Arrange kohlrabi in a 1 1/2 quart dish coated with cooking spray. Pour cheese sauce over the top, spreading to evenly coat. Scatter the breadcrumbs over the top, then lightly spray crumbs with cooking spray.

Place dish into the oven and bake until bubbling and golden, about 30 to 40 minutes. If the top begins to brown too fast, cover with foil and then remove 2 or 3 minutes before the gratin is ready.

Makes about 4 to 6 servings.

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