The Grain Brain Cookbook by David Perlmutter

Author:David Perlmutter
Language: eng
Format: epub
Tags: Cooking / Health & Healing / Weight Control, Cooking / Health & Healing / Gluten-Free, Cooking / Health & Healing / Low Carbohydrate
Publisher: Little, Brown and Company
Published: 2014-09-08T16:00:00+00:00

1¼ cups unsweetened almond milk

2 garlic cloves, halved

2 bay leaves

2 thyme sprigs

½ teaspoon freshly grated nutmeg

4 pounds kohlrabi, peeled (see headnote) and cut crosswise into ⅛-inch-thick slices

¾ cup grated Parmesan cheese

Salt and white pepper

¼ cup chopped raw almonds

Preheat the oven to 400°F. Generously butter a 2-quart casserole and set aside.

Combine the almond milk, garlic, bay leaves, thyme, and nutmeg in a small saucepan over medium heat. Bring to a simmer and immediately remove from the heat.

Place the kohlrabi in a large mixing bowl. Pour the hot milk over the kohlrabi through a fine-mesh strainer, discarding the solids. Add ½ cup of the cheese, season with salt and white pepper to taste, and toss to coat.

Using your hands, layer the kohlrabi slices in the casserole, taking care that they are evenly spaced. Pour any remaining milk over the kohlrabi and sprinkle the remaining ¼ cup cheese over the top. Cover with aluminum foil and transfer to the preheated oven. Bake for 30 minutes. Uncover, sprinkle the almonds over the top, and continue to bake until the top is golden brown and the kohlrabi is cooked through, about 15 minutes more. Remove from the oven and serve.

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