Kohlrabi Gratin with Spinach Leaves and Parma Ham

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?

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