Kohlrabi-Cordon Bleu with lemon béchamel

Name: Kohlrabi-Cordon Bleu with lemon béchamel
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Kohlrabis; 7-10 Tbsp Salt; 800 g Potatoes; 1 TABLESPOON Butter or margarine; 1 TABLESPOON + about 100 g flour; 200 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 100 g gossamer cut cooked ham; 80 g gouda cheese in wafer-thin slices; 3 Egg Yolk; 100 g Breadcrumbs; 2-3 TABLESPOONS Oil; 2 dried tomatoes; 7-10 Tbsp fresh herbs and lemon

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Kohlrabis
7-10 Tbsp Salt
800 g Potatoes
1 TABLESPOON Butter or margarine
1 TABLESPOON + about 100 g flour
200 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
100 g gossamer cut cooked ham
80 g gouda cheese in wafer-thin slices
3 Egg Yolk
100 g Breadcrumbs
2-3 TABLESPOONS Oil
2 dried tomatoes
7-10 Tbsp fresh herbs and lemon

Directions

1
Peel, wash and cut the kohlrabis into as fine slices as possible. Keep some tender kohlrabi leaves. Bring 300 ml salted water to the boil. Cook the kohlrabi slices for 4 minutes. Then drain and store the vegetable water.
2
Peel and wash the potatoes and cook them in salted water for about 20 minutes. In the meantime melt the fat. Sweat 1 tablespoon of flour in it. Deglaze with the vegetable water and cream while stirring constantly and bring to the boil.
3
Season to taste with salt, pepper and lemon juice. Alternately cover kohlrabi slices with ham and cheese. If possible use 3 kohlrabi slices each. Cover the upper slice with a tender kohlrabi leaf.
4
Turn filled kohlrabi one after the other in about 100 g flour, whisked egg yolk and breadcrumbs. Fry in hot oil at medium heat while turning for about 8 minutes. Season with salt and pepper. Cut tomatoes into fine strips.
5
Press the potatoes through a potato ricer and arrange them in portions with some tomato strips, kohlrabi cordon bleu and sauce. Serve garnished with fresh herbs and lemon.