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; 300 g cherry tomatoes; 1 collar Chives; 250 g Schmand; 5 Eggs (size M); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 (125 g each) Turkey escalope; 1 TABLESPOON Oil

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Kohlrabi
7-10 Tbsp Salt
300 g cherry tomatoes
1 collar Chives
250 g Schmand
5 Eggs (size M)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 (125 g each) Turkey escalope
1 TABLESPOON Oil

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 tomatoes, possibly halve depending on size. Wash the chives, dab dry and cut into small rolls. Put kohlrabi and tomatoes in an ovenproof dish (24 x 30 cm; 2 litres capacity), sprinkle chives, up to 1 tbsp.
2
Whisk sour cream with eggs. Season with salt, pepper and nutmeg, pour over the vegetables. 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. Wash cutlets, dab dry.
3
Cut into 3 pieces. Heat oil in a coated frying pan, fry escalopes for 2-3 minutes while turning, season with salt and pepper. Serve the casserole with the cutlets. Sprinkle with remaining chives.