Kohlrabi and Spinach Bake
Recipe makes 4 servings
2 medium (1 lb/454g) kohlrabi bulbs, peeled and thinly sliced
2 cups (60g) fresh spinach, chopped
1 cup (240ml) heavy cream
2 cloves (6g) garlic, minced
1 tsp dried thyme
1 tsp onion powder
Salt and pepper to taste
1 cup (112g) shredded sharp cheddar cheese
1/4 cup (25g) grated Parmesan cheese
2 Tbsp (28g) butter, melted
Chopped fresh parsley (for garnish)
Preheat the oven to 375°F (190°C).
Combine the heavy cream, garlic, thyme, onion powder, salt, and pepper in a bowl.
Grease a baking dish with butter and arrange a layer of sliced kohlrabi at the bottom. Sprinkle a layer of chopped spinach over the kohlrabi; pour a portion of the cream mixture over the vegetables and sprinkle some cheddar cheese. Repeat the layers until all the kohlrabi, spinach, cream, and cheese are used, finishing with a layer of cheddar cheese.
Sprinkle Parmesan cheese evenly over the top and drizzle the melted butter over the entire dish.
Cover the baking dish with aluminum foil and place it in the oven. Bake for about 25 to 30 minutes, then remove the foil and continue baking for 10 to 15 minutes, or until the kohlrabi is tender and the cheese has melted and bubbly.
To brown the top further, switch the oven to broil for the last 2 to 3 minutes, watching closely to prevent burning.
Remove the dish from the oven and let it cool slightly. Garnish with chopped fresh parsley for a pop of color and added freshness.
Serve the Kohlrabi and Spinach Bake as a delicious and nutritious standalone dish. It also pairs well with roasted or grilled meats.
Nutritional breakdown per serving (recipe makes 4 servings)
10.8g Total Carbs
6.2g NET Carbs