Kohlrabi gratin with chicken legs

Name: Kohlrabi gratin with chicken legs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 medium sized kohlrabi (about 1 kg); 7-10 Tbsp Salt; 8 (approx. 1 kg) Chicken drumsticks; 1 TABLESPOON Oil; 1/2 TEASPOON Rose peppers; 7-10 Tbsp Pepper; 2 TABLESPOONS Butter or margarine; 20 g Flour; 350 g Whipped cream; 1 collar Chives; 70 g Gouda cheese; 7-10 Tbsp Chervil; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 medium sized kohlrabi (about 1 kg)
7-10 Tbsp Salt
8 (approx. 1 kg) Chicken drumsticks
1 TABLESPOON Oil
1/2 TEASPOON Rose peppers
7-10 Tbsp Pepper
2 TABLESPOONS Butter or margarine
20 g Flour
350 g Whipped cream
1 collar Chives
70 g Gouda cheese
7-10 Tbsp Chervil
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Peel, wash, halve and slice the kohlrabi. Steam the kohlrabi in a closed pot with a little salt water for 8-12 minutes. Wash chicken legs and pat dry. Mix oil, paprika, salt and pepper and brush the chicken legs with it.
2
Melt the fat. Sweat flour in it. Add cream while stirring constantly, bring to the boil and simmer gently for about 5 minutes. Season to taste with salt and pepper. Grate the Gouda roughly and melt about 30 g in the sauce.
3
Wash the chives, dab dry and cut into fine rings. Add up to about 1 teaspoon to the béchamel. Quench the kohlrabi and let it drip off. Layer the kohlrabi in a greased casserole dish and pour the chives béchamel over them.
4
Sprinkle 40 g Gouda over the gratin. Line half of the fat pan of the oven with aluminium foil. Fold up the aluminium foil so that it forms a bowl. Put the legs in. Place the baking dish on the other half.
5
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Take everything out, arrange clubs on a plate. Garnish with chervil. Sprinkle remaining chives over the gratin.