Kohlrabi gratin with chicken

Name: Kohlrabi gratin with chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g medium-sized potatoes; 3 (approx. 900 g) Kohlrabi; 1-2 TEASPOONS Chicken broth (instant); 2 (approx. 500 g) Chicken filets; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Nutmeg; 2 tablespoons (30 g) butter/margarine; 2-3 tablespoons (30 g) Flour; 75 g Gouda cheese; 150 g clotted cream; 7-10 Tbsp Chervil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g medium-sized potatoes
3 (approx. 900 g) Kohlrabi
1-2 TEASPOONS Chicken broth (instant)
2 (approx. 500 g) Chicken filets
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Nutmeg
2 tablespoons (30 g) butter/margarine
2-3 tablespoons (30 g) Flour
75 g Gouda cheese
150 g clotted cream
7-10 Tbsp Chervil

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench, peel and let cool. Cut into thin slices
2
Peel, wash and slice the kohlrabi. Finely chop some kohlrabigrün. Boil up about 1/2 l water with broth. Cook the kohlrabi for 10 minutes. Drain, catch the broth
3
Wash the fillets, dab dry. Fry in hot oil for about 7 minutes on each side, season. Cut the fillets open. Boil off the meat with the broth
4
Melt the fat. Sweat flour in it. Stir in stock, bring to the boil. Grate cheese. Stir sour cream, half cheese and kohlrabigrün into the sauce. Season to taste with salt, pepper and nutmeg
5
Fill the kohlrabi, potatoes, fillets and sauce into an ovenproof dish. Sprinkle with the rest of the cheese. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 30 minutes. Garnish with chervil