Kohlrabigratin with Morels

Soak the morels in cold water. Remove the skin from the kohlrabi and cut into slices about 6 mm thick. Finely chop the shallots, sauté in butter and set aside.

Season the milk lightly with salt, bring to the boil and add the kohlrabi. Cook for 15 minutes at low temperature. The kohlrabi slices must not fall apart and should only be half cooked.

Pour the pickling water of the morels through a coffee filter into a small pan. Rinse the cooled morels so that no sand remains. Cut large specimens in half lengthwise, then make ten minutes in the strained pickling water. Drain the morels, squeeze a little and collect the broth.

Brush a baking dish with butter. Fill in the drained kohlrabi and morels in layers. Mix well cream, egg yolks, morel broth, steamed cornflour, mascarpone, shallots, salt, pepper, marjoram and nutmeg (freshly grated). Spread evenly over the kohlrabi and gratin in the heated oven at 190 Oc for half an hour.

Bring the gratin to the table in the form. It can also be baked in portion egg pans.

Variations: Cauliflower cut into roses can be cooked in the same way.

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