Vegetable casserole with curd crust

Name: Vegetable casserole with curd crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Kohlrabi (about 350 g); 350 g Potatoes; 250 g Carrots; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml Vegetable broth (instant); 250 g Whipped cream; 2 Eggs; 250 g Low-fat curd; 7-10 Tbsp grated nutmeg; 12 (approx. 375 g) Baby Nuremberg sausages; 2 TABLESPOONS Oil; 7-10 Tbsp Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Kohlrabi (about 350 g)
350 g Potatoes
250 g Carrots
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml Vegetable broth (instant)
250 g Whipped cream
2 Eggs
250 g Low-fat curd
7-10 Tbsp grated nutmeg
12 (approx. 375 g) Baby Nuremberg sausages
2 TABLESPOONS Oil
7-10 Tbsp Parsley

Directions

1
Peel kohlrabi, potatoes and carrots and cut into thin slices. Layer in a flat casserole dish and season with salt and pepper. Pour on broth and cream and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 35 minutes. Separate the eggs. Beat the egg whites until very stiff.
2
Mix quark and egg yolk, season with nutmeg and fold in beaten egg white. Spread on the casserole and bake in the preheated oven (electric cooker: 250 °C/ gas: level 5) for approx. 10 minutes. Fry the sausages in hot oil for approx. 10 minutes. Arrange 3 fried sausages with some casserole on each plate. Sprinkle with chopped parsley and garnish with parsley leaves
3
Plate: Altalena