Kohlrabi Noodle Gratin

Ingredients

• 300 ml classic vegetable broth
• 750 g small kohlrabi (3 small kohlrabi)
• Salt
• 300 g short-grain whole wheat pasta (e.g., Penne)
• 2 small onions
• 1 Zucchini
• 2 tbsp olive oil
• 1 tbsp Spelt whole wheat flour
• 300 ml milk (3.5% fat)
• 1 bunch flat parsley
• 150 g peas (frozen)
• nutmeg
• Pepper
• 50 g Emmental cheese (1 piece)
• 2 tbsp sunflower seeds

Instructions

1. 1.

   Bring vegetable broth to a boil in a pot. Wash, peel, halve and slice the kohlrabi into approximately 2 cm thick slices. Bring to a boil in the broth and simmer covered on low heat for 15 minutes.

2. 2.

   Bring plenty of salted water to a boil in a second pot. Add the pasta and cook al dente according to package directions.

3. 3.

   Meanwhile, peel, halve and dice the onions into approximately 1 cm cubes. Wash, clean and dice the zucchini into approximately 1 cm cubes.

4. 4.

   Heat olive oil in another pot and sauté the onions until translucent. Dust with flour and fry briefly while stirring.

5. 5.

   Drain the kohlrabi through a sieve over a bowl, catching the broth.

6. 6.

   Slowly add the broth with the milk to the flour mixture while stirring with a whisk. Bring to a boil once and simmer on low heat for about 10 minutes. Stir occasionally.

7. 7.

   Rinse the parsley, shake dry and pluck the leaves. Set some aside, chop the rest finely.

8. 8.

   Add frozen peas and zucchini cubes to the sauce and bring to a boil. Stir in the chopped parsley. Grate a little nutmeg, salt and pepper.

9. 9.

   Drain the pasta and transfer it to a shallow baking dish (approx. 2 l capacity).

10. 10.

    Distribute the kohlrabi, vegetable sauce, grated cheese and sunflower seeds on top of each other and bake in a preheated oven at 200 °C (180 °C convection, Gas Mark 3) for 25–30 minutes. Garnish with chopped parsley and serve.