Fried kohlrabi with Frankfurt green sauce and ham

Name: Fried kohlrabi with Frankfurt green sauce and ham
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 4 Eggs (size M); 350 g ripened cream; 5 TABLESPOONS Milk; 1-2 TABLESPOONS Lemon juice; 30 g medium hot mustard; 1 collar Herbs for Frankfurt Green Sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Kohlrabis (approx. 450 g each); 6 TABLESPOONS Flour; 3 TABLESPOONS clarified butter; 4 thin slices of cottage ham (approx. 60 g each)

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
4 Eggs (size M)
350 g ripened cream
5 TABLESPOONS Milk
1-2 TABLESPOONS Lemon juice
30 g medium hot mustard
1 collar Herbs for Frankfurt Green Sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Kohlrabis (approx. 450 g each)
6 TABLESPOONS Flour
3 TABLESPOONS clarified butter
4 thin slices of cottage ham (approx. 60 g each)

Directions

1
##bread rolls## finely grated. Boil 2 eggs in boiling water for about 10 minutes until hard, then rinse and peel. Stir sour cream, ##milk##, lemon juice and mustard until smooth.
2
Wash the herbs, shake dry and, except for something to garnish, pluck leaves from the stems and chop finely. Stir the herbs into the cream sauce and season with salt, pepper and sugar. Coarsely chop boiled eggs and stir into the sauce.
3
##Kohlrabis## clean, peel, halve and cut into thick slices (1-1.5 cm thick). Pre-cook in boiling salted water for 5-6 minutes, drain and drain on kitchen paper.
4
Whisk 2 eggs, season with salt and pepper. Put flour and bread crumbs separately on 2 flat plates. Turn the kohlrabi slices first in flour, then in egg, then in bread crumbs and press a little bit.
5
Heat clarified butter in 2 large, coated pans. Fry the kohlrabi slices for about 5 minutes until brown. Halve the cottage ham lengthwise. Arrange kohlrabi, sauce and cottage ham on plates, garnish with the rest of ##herbs##.