Cut tender kohlrabi leaves into small pieces, cut into strips and set aside. Remove peel from kohlrabi, cut into quarters, cut each quarter into 3 wedges, cook in boiling hot salted water until al dente. Clean spinach, rinse, drain.
Grease a gratin dish, layer kohlrabi. Cut ham into strips. Boil whipping cream, reduce heat by one third. Add Parma ham and spinach, simmer for 2 minutes until spinach has collapsed. Season with salt, pepper and nutmeg and spread evenly over kohlrabi. Cook in a heated oven at 200 °C for 25 min.
After 20 min of cooking, sprinkle the cheese on top. Before serving, sprinkle with the kohlrabi leaf strips.
:Last change: : Karina Schmidt
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?