Kohlrabi carrot gratin
easy
45 mins
45 mins
Ingredients
- 1 double chicken fillet (approx. 400 g)
- 600 g Kohlrabi
- 300 g Carrots
- 7-10 Tbsp Salt
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 200 g Whipped cream
- 1 TEASPOON Vegetable broth (instant)
- 75 g Finello gratin cheese
- 7-10 Tbsp Marjoram
Directions
- 1
Clean the chicken filet, wash it thoroughly, cut in half and dab dry with kitchen paper. Peel and wash kohlrabi and cut into slices. Clean, wash and slice the carrots. Cook kohlrabi in boiling salted water for 12-15 minutes. Add the carrots 5 minutes before the end of the cooking time.
- 2
Drain the vegetables and let them drain. Heat oil in a pan, fry chicken fillet in it while turning over medium heat for about 15 minutes. Season with salt, pepper and paprika. Take the meat out of the pan and let it cool down a bit. In the meantime mix cream and stock. Season with paprika and pepper. Put kohlrabi and carrots in an ovenproof dish. Cut the meat into slices and spread on top, pour the cream and stock mixture over them. Sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 18-20 minutes.
- 3
In the meantime mix cream and stock. Season with paprika and pepper. Put kohlrabi and carrots in an ovenproof dish. Cut the meat into slices and spread on top, pour the cream and stock mixture over them. Sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 18-20 minutes. Serve garnished with marjoram as desired
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