Kohlrabi Asparagus Gratin

Name: Kohlrabi Asparagus Gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g green asparagus; 3 Kohlrabis; 7-10 Tbsp Salt; 500 g Chicken filet; 1 TABLESPOON Oil; 7-10 Tbsp white pepper; 1 Egg; 1 Egg Yolk; 100 g Whipped cream; 25 g grated parmesan cheese; 7-10 Tbsp Chervil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g green asparagus
3 Kohlrabis
7-10 Tbsp Salt
500 g Chicken filet
1 TABLESPOON Oil
7-10 Tbsp white pepper
1 Egg
1 Egg Yolk
100 g Whipped cream
25 g grated parmesan cheese
7-10 Tbsp Chervil

Directions

1
Wash the asparagus and cut the ends off generously. Cut the asparagus, except for the heads, diagonally into thin slices. Peel, halve and slice the kohlrabis. Cook vegetables in 1/4 litre salted water for 5 minutes.
2
Wash the meat, dab dry and fry in hot oil for about 8 minutes. Season with salt and pepper. Take the vegetables out of the stock and let them drain. Measure out 1/8 litre of stock. Mix egg, egg yolk and vegetable stock and heat up on a water bath while stirring constantly.
3
No cooking! Stir in the cream. Season with salt and pepper. Cut the meat into slices. Put the kohlrabi, meat and asparagus in a flat casserole dish (28 cm Ø). Pour sauce over it. Sprinkle with parmesan.
4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 30-35 minutes. Garnish with chervil.