Kohlrabi is amazing raw, but it also amazing baked. A super easy thing to do is make kohlrabi/potato dauphinoise. Traditionally, this is just potatoes, cream, and garlic, but I had some onions kicking around so I threw them in as well. I used 2/3 kohlrabi, 1/3 potatoes, and use whatever cream you have kicking around (oatley’s oatmilk cream, single cream, double cream, 10%, 18%, 35% cream, some combo of what you have). Roughly the ratio is 400ml of liquid to 1kg of root veg, so scale up or down according to your needs. Here is what you do.

Preheat your oven to 180C/350F and grease a pie plate or casserole dish. Use a mandolin or knife to slice the kohlrabi, potatoes, and onion very thinly. Chop the garlic. Toss everything in the cream you’re using with some salt and pepper, then layer it all in a greased dish, making sure it is as flat as possible. Pour over the remaining cream and top with some lemon pepper or regular pepper or nutmeg. Depending on the size, bake for about 45mins to an hour, and increase heat if it looks like you need a crispier top. Done and done.