Gratin of Kohlrabi (German turnip) and potatoes

A plant in the season is kohlrabi or German turnip. Collect them and do not allow them to long on the shelves because they will become too tough. 

• 1 onion
  
• 2 cloves of garlic
  
• 1/2 bunch of fresh thyme
  
• 1 big of 2 small koolrabi's
  
• 400 g flowery boiling potatoes
  
• Salt and freshly ground white pepper
  
• 200 g cream
  
• Juice of 1/2 lemon.
  

1. Cut the onion and garlic in fine pieces.
   
2. Pick the washed leaves of the thym.
   
3. Blend the onion, garlic and thym.
   
4. Cut the well pealed kohlrabi in fine slices.
   
5. Cut the washed and pealed potatoes in slices.
   
6. Put the potatoes and the kohlarabi in layers in an ovenresistant dish.
   
7. On each layer, put some of the onion, garlic and thym mix.
   
8. Whisk the juice of the lemon in the cream and poor it on the top of the dish.
   
9. Put it about 25 minutes in the middle of an oven (200°C) or microwave to cook and get goldbrown.
   

Add with a mixed salad. Lambschops are a also a good combination with this dish.


 

Pumpkin soup for late autumnal mood

Pumpkins have been already picked and they continue to ripe on a dry cold shelf. This will bring out the sweetness and the unique taste. You know pumpkins are those types of presents from Mother Nature, that are not supposed to be consumed immediately after picking. They become tastier and better throughout the winter months.

Serves 4 people.
You need a pumpkin of about 1,5 kg.2 small chopped onions.
2-3 cloves of garlic roughly chopped, just the same quantity of ginger finely chopped.
A mix of herbs from Provence, nothing complicated, thyme, rosemary, savory.
Keep some olive oil aside.
Pepper, salt.
50 ml of cognac, or scotch any digestive would do.250 ml double cream.200 -250 chicken stock.1 pinch of cinnamon powder (optional)
Cut the pumpkin and remove the seeds and the lose threads until the neat flesh is revealed. Using a spoon, scoop out most of the flesh and put it in a casserole. Add in a deep pan olive oil, turn the heat on medium, add the garlic and ginger and the onion and bring all these to glazing. Then add the pumpkin flesh and the chicken stock, season with salt and pepper and let it boil until it becomes soft.Then just blend everything together.Add the alcohol, the cream, the herbs and if you like the cinnamon, stir and bring to simmering for up to 5 minutes.Do not allow the content to boil otherwise the cream will become buttery!Pour in soup bowls, decorate with some herb leaves and Bon Apetit!