Kohlrabi and Spinach Gratin

|A tasty side dish|kohlrabi parsley potatoes spinach|2 onions halved and thinly sliced500g kohlrabi peeled and diced250g potatoes peeled and diced2 teaspoon thyme leaves200ml double cream200ml stock chicken vegetable or water1 bunch spinach washed and roughly chopped1 tablespoon parsley chopped|Preheat the oven to 190C.Place a medium-sized frying pan over a medium heat add the oil.Add the sliced onion and a pinch of salt and sauté for 12 minutes until soft and starting to take on a little colour.Throw in the kohlrabi potatoes and thyme and season generously with salt and pepper. Cook tossing the mixture occasionally for another five minutes.Pour over the cream and stock simmer gently until the liquid is reduced by half stir in the spinach and parsley.Place in a lightly buttered gratin dish levelling it out with a spatula as you go. Place the gratin dish on a baking tray.Blitz together the breadcrumbs butter and cheese in a blender and sprinkle over the top of the filling.Bake the gratin in a hot oven for about 35-40 minutes until all golden and bubbling.|10.00 minutes|4|The Guardian