- 1 bunch kohlrabi (about 3 large stems with leaves)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 1/2 cups heavy cream
- 1/3 cup Parmesan cheese
- 1/2 cup Panco bread crumbs
- 1 small onion, chopped
- salt and freshly ground black pepper
Remove stalks and leaves from kohlrabi, reserving 1-2 leaves. Peel the kohlrabi and slice horizontally into ¼-inch slices. Chop the leaves, thick stems removed.
In a small bowl, mix together parmesan and bread crumbs. Grease the bottom and the sides of a small casserole dish with olive oil.
Place half of sliced kohlrabi in the casserole dish as the first layer. Sprinkle with half the onions and leaves. Season it with salt and pepper. Repeat layers with remaining ingredients. Pour heavy cream over the top, allowing it to seep down into the cracks.
Sprinkle with breadcrumbs mixture over the top. Melt butter and sprinkle over the breadcrumbs. Bake on 375 degree Fahrenheit pre-heated oven for 45 minutes to an hour, as oven temperatures vary.