Kohlrabi casserole with sour cream

Name: Kohlrabi casserole with sour cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Kohlrabi; 7-10 Tbsp Salt; 250 g Turkey escalope; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 300 g cherry tomatoes; 1 collar Chives; 250 g Schmand; 5 Eggs (size M); 7-10 Tbsp grated nutmeg

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Kohlrabi
7-10 Tbsp Salt
250 g Turkey escalope
1 TABLESPOON Oil
7-10 Tbsp Pepper
300 g cherry tomatoes
1 collar Chives
250 g Schmand
5 Eggs (size M)
7-10 Tbsp grated nutmeg

Directions

1
Clean and peel the kohlrabi and cut into thin slices. Blanch in boiling salted water for about 5 minutes. Drain, rinse with cold water and let drain. Wash cutlets, dab dry. Cut into pieces.
2
Heat oil in a coated frying pan, fry escalopes for 2-3 minutes while turning, season with salt and pepper. Wash the tomatoes, possibly halve them depending on size. Wash chives, tip dry and cut into small rolls. Put kohlrabi, schnitzel and tomatoes in an ovenproof dish (24 x 30 cm; 2 litres capacity), sprinkle chives, except for 1 tbsp.
3
Whisk sour cream with eggs. Season with salt, pepper and nutmeg, pour over vegetables and meat. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-40 minutes until the egg icing has set. Sprinkle the rest of the chives on top