Kohlrabi Potato Gratin with kale, celery root, & bacon
Adapted from Abra Berens, Ruffage
Ingredients
Neutral oil or butter
½ lb bacon, cut into 2-inch chunks
1 onion, cut into thin slices
½ cup white wine or beer
2 celery roots, peeled and cut into ¼-inch rounds
2 kohlrabi, peeled and cut into 2-inch rounds
1 bunch kale, midribs stripped out, cut into ribbons
1 cup cream
Instructions
- Heat the oven to 350°F and grease a 9 by 9 inch baking dish with a glug of oil or smear of butter.
- Render the bacon in a frying pan over medium heat. Add the onion and sweat until soft. Add the wine and cook until evaporated.
- In the prepared dish, layer the celery root, kohlrabi, kale, and onion and bacon mixture. Continue layering and finish with either the celery root or kohlrabi. Pour the cream over it and bake until all is tender, about 35 minutes.
