- Ready Time : 0 min
- 3 pounds kohlrabi
- 1 1/2 cups chicken broth
- 2 clove
- 2 large shallots
- 2 tablespoons olive oil
- 1/2 cup grated parmesan cheese
Preheat your oven to 360. Chop the onion and garlic very finely. In a skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook for 5 minutes until they start to brown. Add the chicken broth and cook for 3 minutes in high, then turn the flame down to a simmer for another 10-15 minutes until the mixture has thickened. You may want to add some salt if you used low-sodium chicken broth.
Drizzle a small amount of olive oil on the bottom of the pot. Using a peeler and knife, remove the outer skin and dark green layer of the kohlrabi. Then, using a mandolin, slice each vegetable into paper thin pieces. Add a thin layer of them on the bottom of pot so they resemble fish scales. Drizzle 2 Tbs of the mixture on top of the first layer, then repeat with a second layer fo kohlrabi slices. Continue this process until you have 6 layers or you run out oh kholrabi. If you run out of sauce, quickly fry up some garlic in olive oil and add another 1/2 cup of chicken broth.
Sprinkle the parmesan cheese on top and bake, with the lid on for 35 minutes. Take the lid off and cook for an additional 10 minutes or until the cheese forms a nice crust.
Source: Kitchen Princess