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Lilly’s Table

 
 
Roasted Pear & Beet Salad
© Lillys-Table.com Photo of Kohlrabi Yogurt Gratin
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Kohlrabi Yogurt Gratin

from Roasted Pear & Beet Salad with a Kohlrabi Yogurt Bake, the Week of November 17, 2013.
View the next recipe for this meal.

The hearty, spaceship shaped vegetable practically melts together into a yogurt-egg bake. Add extra cheese if you desire, but mostly allow this dish to bake for as long as possible. At least 45 minutes, but if you have the time let it go longer.

Ingredients

  • 3 eggs
  • ½ cup greek yogurt
  • ¼ cup fresh herbs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cups kohlrabi, peeled and sliced
  • ½ cup onion, sliced
  • ½ cup grated parmesan cheese, or romano, optional

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 375.

Whisk together the eggs, greek yogurt and fresh herbs.

In 8×8 or 9×9 pan (larger if you double the recipe), drizzle in the olive oil.

Lay down a thin layer of kohlrabi. Pinch of salt & pepper. Add a few scoops of the yogurt & eggs. Add another layer of kohlrabi. Pinch of salt & pepper. Yogurt. Onions. Kohlrabi. Yogurt. Kohlrabi. Salt & Pepper. And then finish with the onions on top. If desired sprinkle the parmesan across the top.

Cover with foil or a lid and bake for at least 45 minutes. When a butter knife easily cuts in to the center, the dish is done.

Garnish with fresh herbs.