Kohlrabi in egg shell in bacon-almond butter

Name: Kohlrabi in egg shell in bacon-almond butter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp Salt; 3 Stem(s) Parsley; 1 kg Kohlrabi; 100 g streaky smoked bacon; 1 TABLESPOON Butter; 100 g flaked almonds; 200 ml Milk; 1 egg (size M); 3 TABLESPOONS Flour; 2 TABLESPOONS Oil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp Salt
3 Stem(s) Parsley
1 kg Kohlrabi
100 g streaky smoked bacon
1 TABLESPOON Butter
100 g flaked almonds
200 ml Milk
1 egg (size M)
3 TABLESPOONS Flour
2 TABLESPOONS Oil

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes until soft. Wash parsley, dab dry and chop up to 4 leaves. Peel kohlrabi and cut into slices.
2
Blanch in boiling salted water for about 3 minutes. Remove the kohlrabi from the water and let it cool down. Dice bacon. Heat 1 tablespoon of butter in a pan and fry the bacon until crispy. Add almonds and brown lightly.
3
Drain the potatoes, add the milk and mash into puree. Whisk the egg in a deep dish. Turn the kohlrabi slices first in flour, then in the egg. Heat oil in a pan. Fry the kohlrabi slices until golden brown.
4
In the remaining fat fry parsley leaves briefly. Arrange kohlrabi with puree on plates. Add chopped parsley to the bacon-almond butter. Pour one tablespoon each over the kohlrabi and the puree. Garnish kohlrabi with fried parsley leaves.