Nettle and Kohlrabi Gratin
Super healthy and also a flavor highlight: the vitamin-rich nettle-kohlrabi gratin keeps you full for a long time despite its low calories.
Ingredients
- 100 g young nettles
- Salt
- 600 g Kohlrabi (2 pieces)
- 600 g small red sweet potatoes (2 small red sweet potatoes)
- 3 eggs
- 300 ml milk (1.5% fat)
- Pepper
- nutmeg
- 50 g rye whole-grain bread (1 slice)
- 30 g medieval Gouda cheese (1 piece)
Instructions
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1.
Wash the nettles, shake them dry and pluck the leaves, preferably using rubber gloves.
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2.
Bring 1–2 liters of water to a boil in a pot and salt it. Add the nettle leaves and bring to a boil once more. Drain, shock in a bowl with ice-cold water, and let drain.
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3.
Peel the kohlrabi and sweet potatoes, set aside the kohlrabi greens. Cut each into halves lengthwise and slice into about 3 mm thick rounds.
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4.
Mix the kohlrabi, sweet potatoes, and nettles in a bowl. Season the vegetable mix with salt and spread it in a shallow baking dish.
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5.
Whisk together eggs, milk, salt, and pepper. Add a pinch of grated nutmeg.
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6.
Pour the egg mixture over the vegetables. Bake the gratin in a preheated oven on the middle rack at 200 °C (180 °C fan, gas: level 3) for about 15 minutes.
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7.
Meanwhile, finely crumble the rye whole-grain bread with a food processor. Grate the Gouda cheese and mix it in.
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8.
Sprinkle the bread-cheese mixture over the gratin. Continue baking at the same temperature for about 40 minutes. Before serving, scatter fresh kohlrabi greens on top.
