Creamy Kohlrabi Gratin with Bacon
with cheesy panko topping & parsnip mashed potatoes4.0(118)
Calories
:
979 kcalProtein
:
28.7g proteinDifficulty
:
MediumOne-Pot Dish
Allergens:
- Melk (inclusief lactose)
- Gluten
- Tarwe
Parsnips are actually one of the oldest known vegetables! They were grown as far back as ancient times and were often used as a way of sweetening dishes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potatoes
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
2 slice
Bacon
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
2 pinch
Nutmeg
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
½ piece
Kohlrabi
½ piece
Parsnip
Not included in your delivery
30 g
[Plant-based] butter
1 teaspoon
Mustard
150 milliliters
[Plant-based] milk
10 g
Flour
¼ piece
Low sodium vegetable stock cube
1 teaspoon
Balsamic vinegar
1 teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4097 kJ
Calories979 kcal
Fat55.3 g
Saturated Fat34.7 g
Carbohydrate91 g
Sugar29.5 g
Dietary Fiber13.3 g
Protein28.7 g
Salt1.9 g
Potassium1686 mg
Calcium115 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Pan with Lid
•Whisk
•Saucepan
•Potato Masher
•Oven Dish
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 210°C and boil plenty of salted water in a pot or saucepan.
- Dice the kohlrabi.
- Boil the kohlrabi for 12 - 15 minutes, then drain and return to the pot.
- Add the sugar and the balsamic vinegar, then season to taste with salt and pepper.
2
- Boil plenty of water in another pot or saucepan.
- Peel or thoroughly wash the potatoes and the parsnip, then cut both into rough pieces.
- Boil both for 12 - 15 minutes, covered. Reserve some of the cooking liquid, then drain and set aside.
- In the meantime, grate the nutmeg.
3
- Melt the butter in a saucepan over medium heat, then whisk in the flour and cook until fragrant.
- Add a quarter each of the cooking cream and the milk, then whisk to incorporate.
- Gradually add the rest of the cream and the milk, whisking until smooth.
- Add a pinch of nutmeg and crumble in the stock cube (see pantry for amount). Season to taste with salt and pepper.
4
- Meanwhile, mash the potatoes and the parsnip with a splash of the reserved cooking liquid and some butter as preferred.
- Stir in the mustard, as well as a pinch of nutmeg as preferred.
- Season to taste with salt and pepper.
5
- Transfer the mash to an oven dish and top with the kohlrabi.
- Pour over the sauce, then scatter over the panko and the cheese.
- Bake in the oven for 12 - 15 minutes, or until golden-brown.
6
- Meanwhile, transfer the bacon to a parchment-lined baking sheet. Bake in the oven for 8 - 10 minutes, or until crispy.
- Crumble the bacon over the gratin.
- Serve the gratin on plates.
