Kohlrabis escalope with yoghurt aioli

Name: Kohlrabis escalope with yoghurt aioli
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 small kohlrabi (about 250 g each); 250 g cherry tomatoes; 1 ripe avocado (about 250 g each); 250 g Whole milk yoghurt; 150 g Cornflakes; 7-10 Tbsp salt, pepper; 1 Onion (e.g. red); 2 TABLESPOONS Lemon juice; 1 Garlic clove; 5 TABLESPOONS Breadcrumbs; 3 Eggs (Gr. M); 4 TABLESPOONS Flour; 10 TABLESPOONS Oil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

Here crunchy tubers conquer your plate with crispy breadcrumbs - a hit with Knobi dip and avocado salsa!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 small kohlrabi (about 250 g each)
250 g cherry tomatoes
1 ripe avocado (about 250 g each)
250 g Whole milk yoghurt
150 g Cornflakes
7-10 Tbsp salt, pepper
1 Onion (e.g. red)
2 TABLESPOONS Lemon juice
1 Garlic clove
5 TABLESPOONS Breadcrumbs
3 Eggs (Gr. M)
4 TABLESPOONS Flour
10 TABLESPOONS Oil

Directions

1
Peel, wash and cut the kohlrabi into 5 slices. Cook in salted water for about 5 minutes. Drain and let cool.
2
Wash the tomatoes, cut them in half. Peel onion and cut into strips. Cut avocado in half, remove seeds, peel flesh and dice. Mix with tomatoes and onion. Season to taste with salt, pepper and lemon juice. Peel garlic and chop finely. Mix yoghurt and garlic, season with salt.
3
Crush cornflakes finely and mix with breadcrumbs. Whisk eggs, salt and pepper. Turn kohlrabi first in flour, then in egg and finally in cornflakes. Fry in hot oil in portions on each side for about 2 minutes. Serve with avocadosalsa and aioli.