Kohlrabi mangetto gratin

Name: Kohlrabi mangetto gratin
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 Chou-rave (375 g); 100 g Sweet peas; 1/2 Pot of chervil; 1 egg (size M); 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 washer (15 g) Parma ham; 3 discs (10 g each) Baguette bread; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 Chou-rave (375 g)
100 g Sweet peas
1/2 Pot of chervil
1 egg (size M)
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 washer (15 g) Parma ham
3 discs (10 g each) Baguette bread
7-10 Tbsp Grease

Directions

1
Clean, peel, halve and slice the kohlrabi. Wash and clean the mangetouts. Wash chervil, shake dry, except for something to garnish, pluck leaves from the stems and chop.
2
Whisk together the egg, milk and chervil. Season with salt and pepper. Layer kohlrabi and sugar snap peas alternately in a greased casserole dish (approx. 1 litre capacity). Spread egg milk on top and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes.
3
Remove from the oven, place the ham on top and garnish with chervil.