Kohlrabi Au Gratin with Truffles

Peel the kohlrabi with a peeler and remove any woody parts. Cut kohlrabi to create regular cuboids about 5 cm long and 3 cm wide and carefully scoop them out using a Parisian spoon (or teaspoon). (Make sure the outer walls are about the same thickness so they have the same cooking point). In a saucepan, bring salted water to a boil and cook the kohlrabi until al dente, 8-12 minutes. Quench until cold. Briefly scald nice, young kohlrabi leaves in boiling salted water and also rinse with cold water. Finely grate or finely chop any leftover kohlrabi. Heat whipping cream in a saucepan and boil down to half. Season with salt, nutmeg and pepper. Add shredded kohlrabi leftovers, bring to a boil once and season with some shaved truffle. Brush kohlrabi with hot brown butter and pour in the mixture (preferably with a pastry bag). Sprinkle with Parmesan and gratinate in preheated oven at 220 °C top heat for about 5 minutes. Lift out and place on preheated plates. Briefly toss blanched kohlrabi leaves in hot butter and arrange around kohlrabi. Grate the remaining truffles over the top and pour the prepared truffle sauce over them as desired.

Preparation Tip:

Prepared on a smaller scale, this refined kohlrabi dish is also perfect as a delicate side dish.

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