With a mild flavour, similar to a sweet radish, the benefits of slow cooking kohlrabi are very satisfying. I love the balance of sweetness and textures in this dish and while the list of ingredients are simple, the gratin is packed full of flavour. Serves 8
400g each of kohlrabi, parsnips and potatoes, peeled and sliced into disks
2 cups full cream milk
1 generous pinch saffron threads
40g each of basil and parsley, chopped
100g Parmesan, grated
salt and pepper to taste
Preheat oven to 180 degrees (fan forced).
Bring a large pan of boiling water to the boil, add the vegetable to a steamer and cook for about 2 minutes. Set vegetables aside to cool a little.
Gently heat the milk in a small saucepan, add the saffron and cook for 5 minutes. Pour the cream in slowly and whisk to combine.
Combine the vegetables in a large bowl with the herbs, Parmesan and then season with salt and pepper. Pour the vegetables and sauce into an oven-proof dish, cover with foil then bake for about 40 minutes. Remove the foil and bake for a further 20-30 minutes or until the sauce has been absorbed into the vegetables and the top is golden.