The Perfect Kohlrabi Gratin

Name: Kohlrabi Gratin With Creamy Vegan Béchamel
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 מנות
Cuisine: Vegan
Ingredients: 3 kohlrabi bulbs 800 g (1 lb 12 oz); 3 1/4 cups Harduf unsweetened soy milk 750 ml (about 3 1/4 US cups); 4 tablespoons olive oil 40 g (1.4 oz); 4 tablespoons cornstarch 36 g (1.3 oz); 3 garlic cloves, crushed 20 g (0.7 oz); 1 teaspoon ground nutmeg 2.5 g (0.09 oz); 1 teaspoon fresh thyme leaves; A little salt

I'm not sure which selling point to lead with here. Is it gluten-free? (Yes.)

Does it work for Passover? (Also yes, if soy and your chosen starch fit your Passover practice.)

Is it low in calories? (You bet!)

Is it vegan? (Come on. You know me.)

Anyway, I made a gratin and swapped the traditional potatoes for sliced kohlrabi.

Why? A pretty substantial savings in calories and carbs.

Don't take my word for it. Here's the comparison:

100 g (3.5 oz) of potato has about 80 calories, 20 g of carbohydrates, less than 1 g of fat, 2 g of protein, and 2.4 g of fiber.

100 g (3.5 oz) of kohlrabi has about 27 calories, 6 g of carbohydrates, less than 1 g of fat, 1.7 g of protein, and 3.6 g of fiber.

For this recipe, I think we can give potatoes the night off and still get a very good result.

Don't get me wrong.

I have nothing against potatoes. I love them roasted with olive oil and garlic. But sometimes a swap makes sense when you want to keep calories and carbs a little lower—especially at a holiday dinner.

A Little About This Kohlrabi Gratin

For the creamy sauce—the béchamel—I used soy milk with no added sugar or sweeteners from Harduf (an Israeli organic food brand), thickened with a little cornstarch. Full disclosure: Harduf also collaborated on this recipe.

Make sure your soy milk has neither added sugar nor sweeteners. You want a neutral flavor, not a sweet one.

You can replace the cornstarch with potato starch, tapioca starch, or another starch.

I started with a roux of oil and cornstarch, then gradually added the soy milk and seasonings until I had a creamy, slightly loose sauce.

Now, pay attention. I'm answering your questions before you even ask them:

This béchamel doesn't contain loads of oil or fat, so I give it plenty of time on the stove to thicken. The longer you cook it, the thicker it gets.

Still with me? Good. Here's the important part.

The sauce doesn't have to be thick for your gratin to turn out well. You can absolutely stop cooking it after 20 minutes, even if it's still a little runny.

Seasonings:

I used nutmeg for its wonderful, rich flavor. Don't skip it. Trust me on this one.

I also added fresh thyme and plenty of garlic. You can replace the thyme with the same amount of rosemary, oregano, or even za'atar. It'll be delicious.

Optional additions:

For a version you're not serving at Passover, add a tablespoon or two of nutritional yeast for a rich, cheesy flavor. Alternatively, try a tablespoon of white miso or a tablespoon of Dutch mustard.

Following me on Instagram yet? Come hang out—we have a good time over there.

Kohlrabi Gratin Nutrition

Per 200 g (7 oz) serving of kohlrabi gratin:

170 calories
7 g protein
17 g carbohydrates
9 g fat
7 g fiber

Looking for another lower-calorie recipe? How about zucchini ravioli?

Kohlrabi Gratin

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6 servings

Calories 170 kcal

Ingredients

3 kohlrabi bulbs 800 g (1 lb 12 oz)
3 1/4 cups Harduf unsweetened soy milk 750 ml (about 3 1/4 US cups)
4 tablespoons olive oil 40 g (1.4 oz)
4 tablespoons cornstarch 36 g (1.3 oz)
3 garlic cloves, crushed 20 g (0.7 oz)
1 teaspoon ground nutmeg 2.5 g (0.09 oz)
1 teaspoon fresh thyme leaves
A little salt

Instructions

Peel the kohlrabi and cut into thin slices, about 5 mm (3/16 inch) thick. Set aside.
Preheat the oven to 170°C (340°F).
Heat the olive oil in a deep saucepan and add the cornstarch.
Stir until the oil and cornstarch come together in a smooth, creamy paste.
Pour in 1/2 cup of unsweetened soy milk and stir until smooth.
Add another 1/2 cup of soy milk and stir until smooth again.
Add the remaining soy milk, nutmeg, crushed garlic, thyme, and salt. Bring to a gentle boil over low heat, stirring constantly.
Cook over low heat, stirring constantly, for about 20 minutes or until the sauce thickens.
Arrange the kohlrabi slices in a baking dish and pour the béchamel over them.
Bake for about 35 minutes, until browned on top.
Scatter fresh thyme leaves generously over the top before serving.
The gratin will firm up as it cools. You can absolutely make it a few hours ahead and reheat just before serving.