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Cabbage, Carrots, and Kohlrabi with Cheddar Sauce

23 Nov

Pretty?  No.  Delicious?  Absolutely.  Despite the fact that it is almost completely monochromatic, this dish has a very comforting, flavorful taste to it.  It’s also fairly filling for a vegetarian dish that doesn’t include a starch.  Plus, it’s only a very few minutes of hands on time to slice up the vegetables and whisk up the sauce, which is always a bonus.

Cabbage, Carrots, and Kohlrabi with Cheddar Sauce

1 small head cabbage, cut into 2″ wedges

2 medium carrots, peeled and cut into 2″ chunks (I used 1 orange and 1 white carrot)

1 bulb kohlrabi, peeled and cut into 2″ chunks

1 cup water

Kosher salt and freshly cracked black pepper

2 tbs. unsalted butter

1 tbs. all-natural, whole wheat flour

1 cup 1% milk

1 tbs. dijon mustard

1 tsp. fresh sage leaves, chopped

1 tsp. fresh thyme leaves, chopped

1 cup grated very sharp cheddar cheese

1/2 cup Japanese style panko bread crumbs

Preheat oven to 350º.

Place cabbage, carrot, and kohlrabi in a shallow sauté pan.  Cover with water and season with freshly cracked black pepper and kosher salt.  Cover and bring to a boil.  Reduce heat and simmer roughly 15 minutes or until vegetables are tender.  Drain and transfer to a small casserole dish.

Add butter a small sauce pan over medium heat.  Heat until butter is melted.  Whisk in flour and cook roughly 1 minute until thickened slightly.  Remove from heat and whisk in milk.  Add dijon, sage, and thyme and transfer back to medium heat until thickened.  Slowly add cheese, whisking, until mixture is smooth and creamy.  Pour sauce over vegetables and top with panko bread crumbs.  Transfer to oven and bake until bread crumbs are golden brown, 15-20 minutes.

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