900g (2lb) kohl rabi, peeled, halved and cut into thinly sliced semi circles.
3 tablespoon fresh parsley
finely grated rind of 1 lemon
90g (3oz) butter
300ml carton of single cream or fromaige frais
1-3 garlic cloves, finely chopped
120g Anster cheese, grated
salt and pepper to taste
Preheat the oven to 190C. Lightly grease a 1.5 litre gratin dish.
Arrange half the kohl rabi in the bottom of the dish, sprinkle with half the parsley and lemon rind, season
Dot kohl rabi with 1/2 oz of butter.
Make a second layer with remaining kohl rabi, parsley, lemon rind and season again. Pour cream or fromage frais over the mixture and dot another 1/2 oz of butter over the top.
Loosely cover the gratin with foil and bake for about 40 minutes until kohl rabi is just tender.
Meanwhile, melt 50g butter in a frying pan, add the breadcrumbs and garlic and fry over a medium heat for 2-3 minutes until crumbs have absorbed butter and are beginning to crisp, season.
Remove foil from gratin, sprinkle with cheese, and then the breadcrumbs, and bake uncovered for about 15 minutes.