Kohlrabi Gratin with Caraway & Feta


Preparation info

  • Difficulty


  • Serves


Appears in

Home Made Christmas

Home Made Christmas

By Yvette van Boven

Published 2018

  • About


  • pounds (1 kg) kohlrabi, peeled
  • 2 tablespoons butter
  • 4 small cloves garlic, sliced
  • 1 tablespoon fresh thyme leaves, chopped
  • A pinch of hot paprika
  • 1 tablespoon caraway seeds
  • Sea salt and freshly ground black pepper
  • 2 eggs
  • 1 cup (250 ml) heavy cream
  • 1⅓ cups (200 g) crumbled feta cheese



Thinly slice the kohlrabi by hand or with a food processor.

Heat the butter in a large, heavy skillet over medium heat, add the kohlrabi, garlic, thyme, paprika, and caraway, and fry for 10 minutes, or until the kohlrabi is tender. Season with salt and pepper.

Butter a baking dish. In a bowl, beat the eggs with the cream and add two-thirds of the crumbled cheese.

Add the kohlrabi mixture from the pan and stir well. Scoop into the prepared baking dish and spread the kohlrabi out evenly. Sprinkle with the remaining feta.

This can go straight into the oven, or you can prepare it a few hours in advance. In that case, refrigerate until ready to bake.


Preheat the oven to 350°F (180°C). Allow the gratin to come to room temperature; this takes about 30 minutes.

Bake the gratin for about 40 minutes.