Chicken kohlrabi gratin

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cut them into thin slices. Cook in boiling salted water for about 5 minutes and drain. Meanwhile clean the kohlrabi, putting 3 leaves aside.

2. 2

   Peel the kohlrabi and cut into small, bite-sized pieces. Cook in 400 ml boiling salted water for about 10 minutes, drain and collect the stock. Wash the kohlrabi leaves and cut into fine strips.

3. 3

   Wash the chicken fillets and dab them dry. Fry in hot oil until golden brown on each side. Season with salt and pepper. Fry for about 10 minutes at medium heat until done. Put aside and cut into slices.

4. 4

   Deglaze the meat with kohlrabi stock and bring to the boil briefly. Grate cheese. Heat the fat. Sweat flour in it. While stirring constantly, deglaze with cream and stock, bring to the boil. Stir in kohlrabi leaves and half the cheese.

5. 5

   Season to taste with salt, pepper, nutmeg and lemon juice. Fill potatoes, kohlrabi, chicken filet and sauce into an ovenproof dish. Sprinkle with remaining cheese. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 30 minutes.

6. 6

   Serve sprinkled with chervil leaves.

Nutrition Facts

KCAL
460 kcal

CARBS
31 g

FATS
26 g

PROTEINS
26 g