Kohlrabi And Potato Bake With Basil Sauce
Kohlrabi And Potato Bake With Basil Sauce is a very healthy and delicious way of incorporating this beautiful vegetable into your diet.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
- 1 onion
- 2 tablespoons oil
- 2 cups water
- 1 vegetable stock cube gluten-free
- 1.7 lb potatoes
- 2.2 lb kohlrabi
- 1/3 cup soy cream
- 1 tablespoon butter or vegetable spread to keep it vegan
- 1/3 cup buckwheat flour
- 1/2 bunch of fresh basil
- 1 pinch nutmeg
- one squeeze of lemon juice
- 7 oz grated red cheddar cheese/ or vegan cheese
Finely chop the onions and blanch them with a bit of oil in a medium-sized saucepan for about 2 minutes.
Peel and chop the potatoes into bite-sized chunks and the kohlrabies into sticks.
Add water and vegetable stock cube to the saucepan and bring to boil.
Layer the potatoes and kohlrabi in 2-3 bamboo steam baskets on top. It is also possible to simply boil them instead, but steaming will preserve more nutrients.
Sprinkle a little salt over the potatoes and kohlrabi and steam them at high heat for about 20 min.
Meantime grease an oven prove dish and layer the steamed vegetable in it once finished.
Make sure to keep the vegetable stock you might need to add a little water to gain a total amount of liquid of approximately 1 2/3 cups.
Preheat the oven to 425 °F/220 °C.
Add the soy cream, butter or vegetable spread and flour to the vegetable stock and boil for 4 minutes.
Roughly chop the basil leaves, and add them to the sauce, mix carefully with an immersion blender.
Salt, pepper, nutmeg and lemon juice can be added to taste.
Pour the basil sauce over the steamed vegetable in your oven prove dish and cover with your choice of grated cheese.
Bake for 15 minutes.
Calories: 542kcal | Carbohydrates: 52g | Protein: 23g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 596mg | Potassium: 1854mg | Fiber: 15g | Sugar: 10g | Vitamin A: 675IU | Vitamin C: 178.7mg | Calcium: 490mg | Iron: 8mg