4 – K – Casserole

Ingredients for 2 servings:

• 2 large kohlrabi
• 6 m.-sized potatoes, boiled
• 4 large carrots
• 200 g cheese (Emmental), grated
• 200 g cream
• 1 tsp vegetable broth, instant
• 2 tbsp flour for the sweat
• 2 tbsp butter for the sweat
• 1 tbsp oil for frying
• ½ liter of water
• 1 tsp butter for the mold
• Salt
• n. B. Pfeffer
• Nutmeg, freshly grated

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Using leftovers of kohlrabi, potatoes, carrots and cheese

Peel, wash, halve, and thinly slice the kohlrabi. Peel, wash, and thinly slice the carrots. Heat oil in a saucepan. Add the finely chopped vegetables and sauté for a few minutes. Deglaze with water and cook over medium heat (the vegetables should still have a bit of bite). Add 1 teaspoon of vegetable stock to season. Peel and slice the potatoes. Grease a baking dish and place a layer of potatoes in it. Season with salt and pepper to taste. When the vegetables are cooked, drain, reserving the liquid. Layer the vegetables on top of the potatoes and another layer of potatoes (the remaining potatoes) on top. Season with salt and pepper to taste. Melt the butter in a saucepan and make a light roux with the flour. Add enough vegetable stock and cream to make a creamy sauce. Melt some of the grated cheese in it. Season to taste with grated nutmeg and, if desired, salt and pepper. Pour the sauce over the casserole and scatter the remaining cheese on top. Bake in a preheated oven at 200°C for about 20 minutes (until the casserole has a nice brown crust). This recipe is great for using up leftover vegetables and can be adjusted to your liking. The quantities are approximate only. I can’t say for sure the calorie count, but it’s certainly not low in calories due to the amount of cheese and cream.