Kohlrabischnitzel with green spelt risotto and sheep cheese dip

Name: Kohlrabischnitzel with green spelt risotto and sheep cheese dip
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g red onions; 4 TABLESPOONS Olive oil; 300 g Green spelt (whole grain); 800 ml Vegetable broth; 5 Radishes; 75 g Sheep's cheese; 75 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 400 g) Kohlrabi; 1 egg (size M); 1 TABLESPOON Flour; 4 TABLESPOONS Breadcrumbs; 2 Tomatoes; 1-2 TABLESPOONS dark balsamic vinegar; 1 pinch Sugar; 1/2 bunch Chives; 1/2 Bed of garden cress

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g red onions
4 TABLESPOONS Olive oil
300 g Green spelt (whole grain)
800 ml Vegetable broth
5 Radishes
75 g Sheep's cheese
75 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 400 g) Kohlrabi
1 egg (size M)
1 TABLESPOON Flour
4 TABLESPOONS Breadcrumbs
2 Tomatoes
1-2 TABLESPOONS dark balsamic vinegar
1 pinch Sugar
1/2 bunch Chives
1/2 Bed of garden cress

Directions

1
Peel onions and cut them into small pieces. Heat 1 tablespoon of oil in a saucepan. Fry the onions for 2-3 minutes. Add unripe spelt grain and steam for about 2 minutes. Gradually add stock while stirring.
2
Always add the next portion of liquid only after the green spelt has absorbed the liquid. Cook the green spelt in 40-50 minutes.
3
In the meantime, wash the radishes for the dip, rub dry and cut into small cubes. Mash sheep's cheese with a fork, mix with yoghurt and radishes. Season to taste with salt and pepper, cover and chill.
4
Peel kohlrabi and cut into 4 slices. Whisk the egg in a deep plate. Season with salt and pepper. Turn the kohlrabi slices one after the other first in the flour, then in the egg and finally in the breadcrumbs.
5
Heat 2 tablespoons of oil in a large frying pan. Fry the kohlrabi on each side for about 3 minutes at medium heat. Take out and keep warm.
6
Clean, wash, quarter and seed the tomatoes. Cut quarters into slices. Heat 1 tablespoon of oil in a frying pan. Toss the tomatoes in it for 2-3 minutes. Deglaze with vinegar. Season with salt, pepper and sugar.
7
Wash the chives, shake dry and cut into small rolls. Cut cress from the bed. Season green spelt risotto with salt and pepper and arrange on plates. Spread tomatoes on top and sprinkle with chives and cress.
8
Halve the kohlrabi schnitzel and spread on the plates. Add the radish dip.