Fried slices of kohlrabi
easy
60 mins
60 mins
Ingredients
- 1 kg medium sized kohlrabis (approx. 3 pieces)
- 7-10 Tbsp Salt
- 1 Onion
- 1-2 Garlic cloves
- 15 g Butter or margarine
- 1 package (500 g) chunky tomatoes
- 1/8 l Vegetable broth (instant)
- 7-10 Tbsp Pepper
- 1 potty Basil
- 200 g Whole grain rice (USA long grain parboiled; 15 minutes cooking time)
- 8-10 discs Cheddar cheese
- 2 Eggs
- 75 g Flour
- 75 g Breadcrumbs
- 4-6 Tbsp Oil
Directions
- 1
Clean and wash the kohlrabis and put some small leaves aside. Cut the kohlrabis into 16-20 slices and cook in plenty of boiling salted water for 8-10 minutes. In the meantime peel onion and garlic.
- 2
Finely dice the onion and press the garlic through a garlic press. Heat the fat in a pot, fry the onion and garlic until transparent and add the chunky tomatoes. Add stock, season with salt and pepper and let it boil down for 5-10 minutes.
- 3
Wash the basil, dab dry and cut into fine strips, except for a little to garnish. Add basil to the sauce. Drain kohlrabi, dab dry and let cool. Put rice in 400 ml boiling water and let it swell at low heat for about 15 minutes.
- 4
Cut circles from the cheese the size of the kohlrabi slices (7-8 cm Ø). Whisk the eggs in a deep plate with some salt and pepper. Put flour and breadcrumbs separately in 2 deep plates.
- 5
Place one cheese slice between 2 kohlrabi slices and turn first in flour, then in egg and finally in breadcrumbs. Heat the oil in a large pan and fry the kohlrabi slices over high heat until golden brown, turning them over.
- 6
Chop the kohlrabi leaves and fold into the hot rice. Arrange kohlrabi slices with sauce and rice on plates. Serve garnished with basil.
Nutrition Facts
750 kcal
68 g
38 g
32 g
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