How to Make Kohlrabi and Swiss Chard Gratin16 March 2018
Kholrabi are so easy to grow. Why not sow a few seeds under cover now (along with a few Swiss Chard seeds) and you will be enjoying this really delicious dish before too long!
1 tbsp sunflower or rapeseed oil
25g of Shetland butter and a bit extra for greasing your dish with (you can buy Shetland butter from our online shop)
2 garlic cloves, finely chopped
About 500g of onions, halved and finely sliced (add up to an extra 100g if you love onions!)
500g kohlrabi, peeled and sliced into half a centimetre-deep slices
250g potatoes, peeled and sliced into half a centimetre-deep slices
A heaped half a teaspoon of dried thyme
200ml Shetland Farm Dairies double cream
200ml vegetable or chicken stock
A generous handful of Swiss Chard - stems removed and chopped into short lengths, leaves roughly chopped
A tablespoon of chopped, fresh parsley (flat leaved, preferably)
Salt and black pepper
You will also need 60g fresh breadcrumbs (Waas Bakery's sourdough makes wonderful breadcrumbs), 25g of melted Shetland butter and 45g of grated cheese (hard goat's cheese or cheddar) for the crumble topping.
Preheat the oven to 190C/375F/gas mark 5 and lightly butter a shallow dish (approximately 30cm by 20cm by 7cm).
In a medium-sized frying pan heat the oil and the butter over a medium heat. When it's nice and foamy, add the sliced onion and a pinch of salt. Cook for 5 minutes and then add the garlic. Saute for a further 7 minutes until the onion is soft and starting to turn a golden brown.
Then add the swiss chard stalks, potatoes, thyme and kholrabi. Add lots of pepper and some salt and then cook for another five minutes, turning the mixture from time to time.
Add the stock and the cream and bring to a gentle simmer. Keep this simmer going until the liquid is half of what it was, then remove from the heat and stir in the parsley and the Swiss chard leaves. Place the mixture in your dish and make sure the top is nice and level.
Put the melted butter, grated cheese and breadcrumbs in a blender or processor and whizz them all up together. Sprinkle this crumble mixture over the top of your creamy veg mixture. Bake the gratin in a nice hot oven for about 35 minutes (may take more or less time, depending on your dish). You want the gratin to be golden brown, hot and bubbling.
This is a delicious dish to serve with meat - or simply to have on its own with some fresh bread.