Kohlrabi, Cheese and Pasta Bake

• kohlrabi↗1

  separated into florets, core sliced, leaves removed and set aside, thick stems sliced

• olive oil↗2 tbsp tbsp
• shallots↗6

  sliced

• granulated sugar↗1 tsp tsp
• thyme sprig↗1
• white wine↗2 tbsp tbsp
• large pasta↗100g g

  shapes, e.g., conchiglioni

• butter↗20g g
• bay leaf↗1
• plain flour↗2 tbsp tbsp
• milk↗600ml ml
• mature cheddar↗100g g
• parmesan↗50g g

  (or vegetarian alternative), plus extra for topping

• nutmeg↗

  grated

• gruyère↗50g g

  or comté

• білий винний оцет↗1 tsp

  або лимонний сік

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 9. Toss the kohlrabi florets, leaves and sliced core with 1 tbsp olive oil in a baking dish and season. Roast for 30‑40 min, or until the kohlrabi is golden and releases a nutty aroma. While it roasts, heat 1 tbsp olive oil in a non‑stick skillet and add the shallots, sugar and thyme. Cook 10‑15 min until soft, sweet and caramelised. Add the wine and cook a few more minutes until evaporated. Meanwhile boil the pasta in salted boiling water until al dente. Drain and set aside.

2. 2

   For the cheese sauce, melt the butter in a non‑stick saucepan over medium heat with the bay leaf. Add the flour and cook, stirring, for about 2 min until it begins to bubble. Gradually whisk in the milk until the mixture is smooth and lump‑free. Cook about 10 min until the sauce thickens, then season with nutmeg and black pepper. Add the cheese and stir over the heat until it melts and becomes smooth. Taste and adjust the seasoning, adding a splash of vinegar or lemon juice if desired.

3. 3

   Transfer the pasta and shallots to the dish with the kohlrabi, then pour over the cheese sauce and stir to coat everything evenly. Sprinkle with the remaining parmesan, lower the oven temperature to 180 °C/160 °C with convection/gas 4 and bake for 20 min, or until golden. Remove from the oven and let stand for about 10 min, then serve with a crisp endive salad.