All About Dauphinoise…

All About Dauphinoise…

All About Dauphinoise…

           

I felt in need to share a recipe this month.  It all started because I was cooking Dauphinoise and the sauce was too creamy for me so I went looking for a healthier recipe.  And that led me onto thinking about what else I could use apart from potatoes… and that led me to try out a new Kohl Rabi that we now have for sale, Blue Delikatess and that has led to this… a new favourite recipe to share with you

 

Fat-Free (almost) Kohl Rabi Dauphinoise

 

You will need

  • 1 clove garlic, peeled (or easy garlic!)
  • Olive oil or butter spray
  • 6 Kohl Rabi bulbs
  • 2 tablespoons (28 g) light butter, melted (low fat spread works)
  • Salt and pepper, to taste OR A JUST SPRINKLE***
  • ½ teaspoon garlic powder
  • 150g Gruyere cheese, finely grated or cheese of your choice
  • About 15 tablespoons of milk,  fat free or a non-dairy  although these tend to be thinner so your finished dish may not be as thick and creamy as traditional dauphinoise
  • 1 bay leaf
  • 2 teaspoons (3 g) thyme
  • ¼ teaspoon (½ g) nutmeg (or flavour of your choice)

 

  1. Preheat your oven 220°C
  2. Rub a shallow dish all over with the garlic clove to season it!  Then mist the dish with the spray
  3. Peel and slice the Kohl Rabi into this slices (about 3mm thick) you can use a mandoline (mind your fingers!)
  4. Put the slices in a large bowl along with the melted butter, the garlic powder, salt and pepper and toss so they are evenly coated.
  5. Now layer the slices into the garlicy dish – lay out ½ the slices, sprinkle with ½ the cheese, cover with the rest of the slices
  6. Bring the milk, thyme, bay leaf, and nutmeg to a boil then pour over your dish of slices and cheese
  7. Top off by sprinkling with the remaining cheese
  8. Cover the dish with foil and bake for about 30 minutes until the slices are tender, then uncover and pot back in the oven until the cheese topping begins to brown off
  9. Take out of the oven and allow to rest for a few minutes so the sauce thickens a little before serving.
  10. ENJOY

SO then I got to thinking what else was around from the garden that I could try…

I found Dauphinoise beetroot are messy and better with a red Leicester for the sauce!

Celeriac was nice… you only need enough sliced for a meal and the rest can then store for other things

And it’s a new way for me to enjoy a turnip or two

Happy eating this October