Baked kohlrabi slices in carrot-cheese crust

Name: Baked kohlrabi slices in carrot-cheese crust
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Kohlrabi (about 350 g each); 7-10 Tbsp Salt; 750 g baby potatoes; 30 g Butter or margarine; 90 g Wheat flour (Type 1050); 1/4 l Milk; 1/2 bunch Parsley; 1/2 bunch Chives; 7-10 Tbsp white pepper; 1 TEASPOON Vegetable broth (instant); 250 g Carrots; 125 g medieval Gouda cheese; 2 Eggs; 3-4 Tbsp Oil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Kohlrabi (about 350 g each)
7-10 Tbsp Salt
750 g baby potatoes
30 g Butter or margarine
90 g Wheat flour (Type 1050)
1/4 l Milk
1/2 bunch Parsley
1/2 bunch Chives
7-10 Tbsp white pepper
1 TEASPOON Vegetable broth (instant)
250 g Carrots
125 g medieval Gouda cheese
2 Eggs
3-4 Tbsp Oil

Directions

1
Wash, peel and cut the kohlrabi into about 12 slices. Cook in 1/2 litre boiling salted water for about 8 minutes. Drain on a sieve, collect the vegetable water and measure 1/4 litre.
2
Let the kohlrabi cool down. Wash and peel the potatoes and cook them in little boiling salted water for about 20 minutes. Heat the fat in a pot and sauté 30 g flour in it. Add vegetable water and milk while stirring, bring to the boil and simmer for 5 minutes.
3
Wash parsley and chives and dab dry. Put some parsley aside. Finely chop the remaining herbs, except for a tablespoon, and stir into the sauce. Season to taste with salt, pepper and stock.
4
Keep warm. Wash, peel and coarsely grate the carrots. Grate cheese coarsely and mix with the carrot flakes. Mix egg with salt and pepper. Put the rest of the flour in a deep plate. Turn the kohlrabi slices first in the flour, then in the egg and finally in the carrots and cheese (press a little).
5
Heat some oil in a frying pan and fry the kohlrabi slices for about 2 minutes while turning. Arrange on plates with sauce and potatoes. Serve sprinkled with parsley and garnished.