Kohlrabi Cordon bleu
easy
60 mins
60 mins
Ingredients
- 3 medium sized kohlrabi (about 450 g each)
- 7-10 Tbsp salt, white pepper
- 1 Onion
- 2 tablespoons (30 g) butter/margarine
- 200 g Long grain rice
- 2 (approx. 500 g) Meat Tomatoes
- 7-10 Tbsp Grease
- 8 (approx. 200 g) thin slices of cooked ham
- 8 discs (approx. 200 g) medieval Gouda cheese
- 150 g Fresh cream
- 1 str. tbsp. cornflour
- 7-10 Tbsp Chervil
Directions
- 1
Clean, peel and wash the kohlrabi, put some tender kohlrabi green aside. Cut the kohlrabi into slices about 1.5 cm thick, put 8 equal-sized slices aside. Finely dice the rest. Steam kohlrabi slices in 3/8 l boiling salted water for 8-10 minutes. Drain, catch the vegetable water and measure 200 ml
- 2
Peel and finely chop the onion. Heat 1 tablespoon of fat. Sauté half of the onion in it. Fry diced kohlrabi and rice. Add 1/2 l water, salt and bring to the boil. Cover and let it swell at low heat for about 20 minutes
- 3
Clean, wash and slice the tomatoes. Put kohlrabi slices in a flat greased casserole dish and season. Place 1 slice of ham, 1 slice of tomato and 1 slice of cheese on top. Bake in the preheated oven (electric cooker: 225 °C / fan oven: 200 °C / gas: level 4) for approx. 10 minutes
- 4
Finely dice the rest of the tomato. Heat 1 tablespoon of fat in a saucepan. Sauté the rest of the onion in it. Deglaze with vegetable water and bring to the boil. Stir in crème fraiche. Stir starch and 2 tbsp. water until smooth. thicken sauce with it, season to taste
- 5
Wash and finely chop the kohlrabigrün. Add to the rice with tomato cubes. Arrange everything, garnish if necessary
Nutrition Facts
700 kcal
51 g
35 g
40 g
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