Kohlrabi Kale Gratin with Hazelnut Crust

Ingredients

• 2 kohlrabi (250 g each)
• 250 g kale
• 1 onion
• 1 Garlic clove
• 2 tbsp butter (15 g)
• 2 tbsp spelt whole‑grain flour (15 g)
• 400 ml milk (3.5% fat)
• 80 g grated cheddar cheese (50% fat in curd)
• Salt
• Pepper
• 3 tbsp panko breadcrumbs (10 g; coarse bread crumbs)
• 40 g chopped hazelnut kernels

Instructions

1. 1.

   Peel the kohlrabi and slice into thin rounds or shave. Wash, trim, dry, and chop the kale. Peel and finely chop the onion and garlic.

2. 2.

   Heat 1 tbsp butter in a hot pot. Sauté the onion and garlic over medium heat for 1–2 minutes. Add the kale and cook for another minute. Sprinkle with flour, pour in milk, and let it thicken for about 2 minutes. Remove from heat, stir in the cheese, then season with salt and pepper.