KOHLRABI GRATIN WITH CARDAMOM

Prep Time: 45 Minutes
Yields: 4 Servings

Ingredients:
1 pound kohlrabi, peeled and ½-inch diced
2 cardamom shoots, minced
1 shallot, minced
1 tbsp butter
salt and black pepper to taste
¼ cup white wine
1 cup chicken stock or water
¼ cup heavy cream
1 tsp ground cardamom
¼ cup fine bread crumbs
8 cardamom leaves

Method:
Pre-heat oven to 400°F. In a large sauté pan over medium-high heat, sweat cardamom shoots and shallots in butter. Add kohlrabi and season with salt and pepper and continue to cook 1 minute. Deglaze with white wine and reduce by half. Reduce heat to medium-low, add chicken stock and simmer for 5 minutes or until liquid reduces to half volume. Add the cream and bring to a boil. In a small mixing bowl, mix ground cardamom with bread crumbs then set aside. In a Le Creuset serving dish, layer the cardamom leaves on the inside bottom of the dish. Pour Kohlrabi into the dish and sprinkle with seasoned bread crumbs. Bake 5 minutes and serve hot.