Kohlrabi casserole with chives and sour cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel kohlrabi and cut into thin slices. Blanch in boiling salted water for about 5 minutes. Drain and let drain. Wash cutlets, dab dry, cut into pieces. Heat oil in a coated pan.

2. 2

   Fry the meat for 2-3 minutes while turning, season with salt and pepper and remove.

3. 3

   Wash the tomatoes, possibly halve them. Wash the chives and cut into small rolls. Spread the kohlrabi, meat and tomatoes in an ovenproof dish (approx. 24 x 30 cm; 2 l capacity).

4. 4

   Whisk sour cream with eggs and chives (up to 1 tbsp). Season with salt, pepper and nutmeg. Pour over vegetables and meat. In a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see

5. 5

   manufacturer) bake for about 35 minutes until the egg icing has set. Sprinkle with the rest of the chives and arrange everything.

Nutrition Facts

KCAL
390 kcal

CARBS
10 g

FATS
24 g

PROTEINS
30 g