A kohlrabi gratin and potatoes that will make you and your guests happy on holiday
A recipe that is a sure success - not too complicated to prepare, but thanks to a few tricks becomes a great impression dish for the holiday table
Walla!
Food
24/05/2022
Tuesday, 24 May 2022, 08:05 Updated: 08:11
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50 of the leading culinary women in Israel in a cookbook whose entire income will be donated to the Association of Centers for Assistance to Victims and Victims of Sexual Assault (their own kitchen)
Racheli Krott.
From "Their Own Kitchen", which unites 50 women from the local cuisine (Photo: Daniel Leila)
A little less than a year ago one of the wonderful recipe books published here in recent years was published and one of our favorite.
Once, because of the excellent recipes that can be found between its edited and photographed pages exemplary and a second time, thanks to the noble purpose for which it was created.
Their own kitchen, edited and produced by Yael Kalev, is a project that brings together 50 women from the local Israeli cuisine and all proceeds are donated to the Association of Centers for Assistance to Victims of Sexual Assault in Israel and the promotion of gender equality in Israeli society.
You will find, among others, Michal Ansky's burkits, Ruthie Brodo's Caesar salad, Rotem Liberzon's meat and rice hedgehogs, Al Mashoka patties in Luna Zreik's date sauce, Hila Alpert's ravioli, Orna and Ella's focaccia, Estella's varnishes, bread Lisa's crackers panels and more.
In honor of Shavuot, we wanted to share from the book the beautiful and wonderful recipe for rattan kohlrabi and potatoes by Racheli Krot.
Like most carrot recipes (also known as carrot), this is a recipe whose success is certain.
Not too complicated to prepare, but thanks to a few tricks becomes a great impression dish for the holiday table.
More on Walla!
For all the best recipes for Shavuot
To the full article
"Wow effect without too much effort."
Kohlrabi gratin and potatoes (Photo: Daniel Leila, Styling: Uriah Geva, Tool: Adi Nissani)
Racheli Crot on her recipe for kohlrabi and potato gratin, from their own kitchen:
"I like to look at classic dishes and think about how I can renew them, that is, give them a little extra that changes the image and adds a wow effect without too much effort. In this case I added potato gratin. Kohlrabi slices, which both lighten the taste and bring with them a fresh and healthy breeze.
It is important to choose potatoes that are more or less the same size as the kohlrabi to ensure uniform baking and an accurate appearance. The classic shingles (see more variety in the recipe)
In any case, it is highly recommended to slice the vegetables in the mandolin, although even a sharp knife and an accurate hand will do the job.
For the gratin seasoning I used Old Amsterdam cheese, which is a kind of old-fashioned gouda.
It adds a delicate caramel flavor and perfect saltiness.
You can of course substitute any other Gouda cheese.
It is important to season the cream well and taste it, because nothing sucks more than not salty enough salt.
"
Kohlrabi gratin and potatoes
Recipe by: Racheli Krot, hairdressing their own kitchen
★
★
★
★
★
20 minutes work
100 minutes total
Easy to prepare
Diameter 20 cm
French
vegetarian
Recipes for Shavuot
milky
Pastries
vegetables
cheese
kosher
Kohlrabi gratin and potatoes by Racheli Krot from the book Their Own Kitchen (Photo: Daniel Laila, Styling: Uriah Geva, Tool: Adi Nissani)
Ingredients
4 kohlrabi
6 potatoes
Olive oil or butter to lubricate the pan
2 packs sweet cream (500 ml)
3 cloves crushed garlic
½ As a grated nutmeg pita
Salt
Ground black pepper
3 thyme stalks separated by leaves
50 g grated Old Amsterdam cheese (or gouda you like)
For the conversion table, click here>
Preparation
How to make kohlrabi gratin and potatoes?
1 Preheat oven to 220 degrees and grease a 20 cm diameter pan with high edges or an English cake pan.
2 Peel the potatoes and kohlrabi tubers.
Slice the potatoes along their wide side with a mandolin or a sharp knife.
Also slice the kohlrabi lengthwise, for oval slices (not circles).
3 Mix in a large bowl sweet cream with garlic, salt and black pepper, nutmeg and a little thyme leaves.
Taste and season with salt.
Add the potato and kohlrabi slices to the bowl and mix by hand.
Arrange the slices alternately in the pan.
If using a round pan start arranging the slices from the outer circle and progress inside.
If using an English cake pan, arrange the slices while standing along the pan.
5 Pour what is left of the cream seasoned on the vegetables to 2/3 of their height in a pan.
Sprinkle some more thyme leaves on top.
Cover the mold with aluminum foil and fasten for full sealing.
Bake for an hour until the kohlrabi and potatoes are softened.
Remove the aluminum foil and lower the temperature to 200 degrees.
Sprinkle with the grated cheese and bake for another 20 minutes until the pastry is browned and the vegetables are tender.
Serve hot.
7 The gratin will be kept covered in the refrigerator for up to 3 days.
Variety:
If you lay out the potato and kohlrabi slices as in the classic gratin, bake for about 50 minutes without covering at 180 degrees.
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kohlrabi
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