Kohlrabi carrot gratin with smoked pork

Name: Kohlrabi carrot gratin with smoked pork
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 160 g peeled potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 100 g cleaned carrot; 100 g cleaned kohlrabi; 1 small peeled onion; 1 TEASPOON butter/margarine; 1 tsp (5 g) Flour; 5 TABLESPOONS low-fat milk; 30 g grated low-fat cheese (17 % fat); 50 g Kasseler cold cuts; 7-10 Tbsp Grease; 7-10 Tbsp sprinkle with parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

160 g peeled potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
100 g cleaned carrot
100 g cleaned kohlrabi
1 small peeled onion
1 TEASPOON butter/margarine
1 tsp (5 g) Flour
5 TABLESPOONS low-fat milk
30 g grated low-fat cheese (17 % fat)
50 g Kasseler cold cuts
7-10 Tbsp Grease
7-10 Tbsp sprinkle with parsley

Directions

1
Wash the potatoes and cook in salted water for 15-20 minutes. Wash and slice the carrot and kohlrabi. Steam in 100 ml lightly salted water for about 8 minutes. Drain vegetables, collect cooking water. Drain potatoes and cut into slices
2
Peel and finely chop the onion. Steam in hot fat until translucent. Dust with flour. Stir in vegetable water and milk, bring to the boil. Melt half the cheese in it. Season sauce with salt, pepper and nutmeg
3
Cut the cured pork into small cubes. Fill into a small greased casserole dish with vegetables and potatoes. Pour cheese sauce over it. Sprinkle with remaining cheese. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes until golden brown. Sprinkle with parsley