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Kohlrabi, Coconut & Chilli Gratin

Preparation time: 

This is inspired by Ottolenghi and is a wonderful dish that can be pre-made and simply heated up on Christmas Day as a wonderful accompaniment to your festive spread! We are using lower carbohydrate alternatives to potato that still offer a luxurious gratin texture and without compromising on flavour!! Kohlrabi is a very versatile vegetable that goes so well will zesty flavours and works perfectly in this coconut lime based dish!

The aromatic oils and topping are an absolute must to make this dish! Make sure you don’t rush frying this part as you will be rewarded with a golden crunchy topping to the creamy gratin creating a wonderful taste explosion!



A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    • Heat the oven to 200C (180C fan)/390F/gas 6.
    • Peel the shallot and cut into 5mm-thick slices. Finely slice the spring onion greens, leek and garlic.
    • Heat a 28cm saute pan over a medium heat with the oil. Add the shallot, leek, spring onion greens, garlic and a quarter-teaspoon of salt. Fry for 8-10 minutes, stirring occasionally, until soft and deeply golden, then tip into a large bowl. Set aside the pan for later.
    • Slice the kohlrabi and courgette into 5mm-thick slices and add to the onion mix, along with coconut cream, lime juice, two teaspoons of salt and plenty of pepper. Coat very gently, taking care not to break up the slices.
    • Lay a quarter of this mixture in the saute pan – use any smaller or broken slices at this stage, and save the larger, whole slices for the top – and spread out in an even layer. Lay the remaining mixture in a spiral on top of this base layer, with each slice at an angle and overlapping the next.
    • Thinly slice the radish and place on top.
    • Pour on the stock, cover and bake for 40 minutes. Cover with foil or an oven proof lid.
    • Meanwhile, make the aromatics. Finely slice the chilli and garlic. Peel the ginger and cut into julienne strips. Heat the oil in a medium pan over a medium heat, and gently fry the chilli, garlic and ginger for five minutes, stirring once in a while, until the garlic is just starting to turn golden.
    • Finely slice the spring onion greens at an angle and add to the pan. Fry for two minutes more, until the garlic is a light golden brown and the chilli aromatic, then transfer to a plate with a slotted spoon, to stop them cooking further. Reserve the aromatic oil.
    • Remove the gratin from the oven. Drizzle 60ml aromatic oil evenly over the top, then return to the oven uncovered and bake for 50 minutes more. Turn up the heat to 220C (200C fan)/425F/gas 7 for the last five minutes, until the top is golden brown and crisp.
    • Set aside to cool for 10 minutes, top with the fried aromatics, lime zest and a generous pinch of flaked salt, and take to the table.


    This recipe was created by Navneeta, a thriving member and partner of Span.

    She champions mindfulness, modified keto diet, a low inflammation lifestyle and breast feeding. This influential woman is a powerhouse of knowledge and experience with a lot of pearls of wisdom to share. If you're looking for support, motivation or inspiration, get in touch with her at Let's Eat Better Together.