Nettle-Kohlrabi Gratin

Rinse nettles, shake dry and pluck leaves (wear rubber gloves to prevent stinging). 

In a pot, bring 1-2 liters (approximately 1-2 quarts) of water to a boil and add salt. Add nettles and return to a boil. Drain and then plunge into a bowl of ice water to stop the cooking. Drain well.

Peel kohlrabi and sweet potatoes and reserve kohlrabi greens. Halve sweet potatoes and kohlrabi lengthwise and cut each into about 3 mm (approximately 1/8-inch) thick slices.

Mix the sliced kohlrabi and sweet potatoes with the nettles in a bowl. Sesaon with salt and spread in a shallow baking dish.

Whisk together the eggs and milk in bowl and season with salt, pepper and freshly grated nutmeg.

Pour egg mixture over the vegetables. Bake gratin on the middle rack of preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) for 15 minutes.

Meanwhile, chop rye bread in a mini food processor until fine crumbs. Grate the cheese and mix with the crumbs.