EAT IN SEASON

Ingredients:

• 1 tbsp Rapeseed oil
• 1 Knob Irish Butter
• 2 Medium Onions, finely sliced
• Sea salt and Freshly Ground Black Pepper
• 500g Kohlrabi, peeled and cut into 3mm thick rounds
• 250g Potatoes, peeled and cut into 3mm rounds
• 2 tsp Fresh Thyme Leaves,chopped
• 200ml Cream
• 200ml Vegetable Stock
• 1 Big Handful of Kale
• 1 tbsp Parsley, chopped
  
  For the topping
• 60g Fresh Breadcrumbs (use sourdough bread if possible)
• Knob of local Butter
• 50g Grated local Cheddar
  
  

Method:

1. Preheat the oven to 190°C. Heat up a frying pan. Add the oil and butter, wait until butter melts, then add the sliced onion and a pinch of salt, and cook until soft.
2. Then add the kohlrabi, potatoes and thyme, and season. Cook, for about five minutes.
3. Pour over the cream and stock, then simmer until the liquid is reduced by half, add in the kale and parsley, then place in a lightly buttered baking dish, about 30cmx20cmx7cm in size.
4. Blitz together the breadcrumbs, butter and
   cheese in a blender, and sprinkle over the top of the filling. Bake the gratin in a hot oven for about 35-40 minutes, until all golden and bubbling.
5. Lovely served with grilled sustainable white fish or free range chicken.
   
   Chefs tip – incorporate the leaves from the kohlrabi with the kale.