Vegan Kohlrabi au Gratin

Kohlrabi is a versatile vegetable.� It can be baked, added to stir fries, soups and stews.� It's also easy to grow.� The common type found in most grocery stores is green:



Although the purple ones are pretty if you find them.



This dish is a nice side dish that can be made ahead and reheated.

Vegan Kohlrabi au Gratin

Ingredients:
2 medium size kohlrabi bulbs, peeled, halved,�and sliced approx. 1/4 inch thick
1 cup unsweetened soymilk
1/4 cup raw unsalted cashews
2 tsp Dijon mustard
1 TBSP lemon juice (or more to taste)
dash of freshly ground nutmeg
2 TBSP fresh thyme leaves, plus a few small sprigs for garnish if desired

Method:
Preheat oven to 350 F.
Put soymilk, cashews, mustard, lemon juice in a high speed blender and blend until smooth.
Arrange half the kohlrabi slices in the bottom of a baking dish.



Pour half the sauce over the slices, then add a 1/2 dash of nutmeg plus half the fresh thyme leaves.�



Add the rest of the kohlrabi, sauce, nutmeg and thyme.�
Cover and bake at 350 for approx. 45 min., until cooked through but not mushy.� Remove cover and cook for an additional 10 min to lightly brown the top.



� Remove from oven and let sit 10 min before serving.



This dish holds well on a buffet table and has a nice presentation when garnished with fresh thyme sprigs.

Source: http://blog.susanscooking.com/2010/07/10/vegan-kohlrabi-au-gratin.aspx?ref=rss

bbc ash cloud randy savage