May 28, 2018
Kohlrabi Gratin

Kohlrabi Gratin

by Berkeley Wellness  

Kohlrabi, a member of the turnip family, has a mild, sweet taste and a crisp, crunchy texture.


  • 1 pound kohlrabi, peeled, halved, and thinly sliced
  • 1 cup low-fat (1%) milk
  • 4 teaspoons flour
  • 1 tablespoon minced chives or 1 scallion, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup plain dried breadcrumbs
  • 2 tablespoons grated Parmesan cheese


  1. Preheat the oven to 375°F. Spray an 8-inch square baking pan with nonstick cooking spray. In a vegetable steamer, steam the kohlrabi until tender, about 7 minutes.
  2. Meanwhile, in a small bowl, stir the milk into the flour. Add the chives, salt, and pepper.
  3. Arrange a layer of overlapping kohlrabi slices in the bottom of the pan. Spoon ⅓ cup of the milk mixture over the kohlrabi. Repeat with 2 more layers, ending with the milk mixture.
  4. In a small bowl, stir together the breadcrumbs and Parmesan. Scatter the mixture over the kohlrabi. Cover and bake for 20 minutes, or until piping hot.
  5. Preheat the broiler. Place the pan under the broiler and broil 4 to 6 inches from the heat for about 1 minute, or until the crumbs are crisp and golden brown.
Makes 4 servings.

Nutrition information per serving: 90 calories, 2g total fat (1g saturated), 2g dietary fiber, 13g carbohydrate, 5g protein, 430mg sodium.

A good source of: calcium, potassium, riboflavin, selenium, thiamin, vitamin B12, vitamin C.

Also see Get to Know Kohlrabi.