Kohlrabi au gratin

Name: Kohlrabi au gratin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Kohlrabi; 7-10 Tbsp Salt; 400 g Pork tenderloin; 2 Onions; 20 g clarified butter; 7-10 Tbsp Pepper; 1 TABLESPOON Cornstarch; 1/4 l Milk; 1 Pot of basil; 20 g Butter or margarine; 1 TABLESPOON Breadcrumbs

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Kohlrabi
7-10 Tbsp Salt
400 g Pork tenderloin
2 Onions
20 g clarified butter
7-10 Tbsp Pepper
1 TABLESPOON Cornstarch
1/4 l Milk
1 Pot of basil
20 g Butter or margarine
1 TABLESPOON Breadcrumbs

Directions

1
Peel and wash the kohlrabi, first cut into thick slices, then into cubes. Steam covered in boiling salted water for about 8 minutes, drain. Collect the vegetable water. Wash the meat, dab dry and cut into large pieces. Peel and chop onions.
2
Fry in hot clarified butter. Add meat and fry on all sides for about 2 minutes, season with salt and pepper. Remove the meat. Add 1/4 litre vegetable water to the roast. Stir cornflour and milk until smooth and add to the stock. Bring to the boil again and season. Wash basil, cut into fine strips and stir in. Put the fillet and kohlrabi in an ovenproof dish. Pour sauce over them.
3
Bring to the boil again and season. Wash basil, cut into fine strips and stir in. Put the fillet and kohlrabi in an ovenproof dish. Pour sauce over them. Spread fat in flakes on top and sprinkle with breadcrumbs. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes
4
Form: Pillivuyt