Kohlrabi Carrots & Parmesan Gratin

3 medium bulbs Kohlrabi, washed and peeled
3 medium carrots, thinly sliced
1/2 cup low-salt canned chicken stock
1 clove garlic, finely minced
2 Tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
1 cup bread crumbs
1/3 cup freshly grated Parmesan, preferably Parmigiano-Reggiano

Heat the oven to 400°F.

Peel each Kohlrabi bulb and cut in half. Cut the halves into 2 or 3 wedges each. Snuggle the wedges, cut side up, in a baking dish (8x8 inches or the equivalent works well). Pour the stock into the dish. Season with salt and pepper. Cover the pan with foil and bake for 30 min.

Mix together the garlic, olive oil, bread crumbs and cheese. Uncover pan and sprinkle the dish with the bread crumb mixture. Continue baking uncovered until the vegetables are tender and the cheese is browned, another 10 minutes. Serve immediately.

Courtesy of clagettfarm.org