Kohlrabi gratin with chicken breast

Ingredients for 4 servings:

• 1 kg kohlrabi
• Salt
• 500 g chicken breast fillet(s)
• 4 tbsp chili oil
• 3 tbsp flour
• 1 liter broth (kohlrabi broth)
• 2 cups sour cream
• 150 g Parmesan, grated
• Cayenne pepper
• Nutmeg, grated
• 6 tomatoes
• 4 mozzarella

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

easy to prepare

Peel and wash the kohlrabi, cut into sticks, and boil in a generous liter of salted water for 5 minutes. Drain, reserving the kohlrabi liquid, and place the kohlrabi pieces in a casserole dish. I used a taller baking sheet (30 x 40 cm). Rinse the chicken breast fillets in cold water, pat dry, and cut into strips. Heat the oil. Sear the meat over high heat, turning frequently. Remove from the pan and mix with the kohlrabi sticks. Sprinkle the flour into the frying fat and fry until golden brown. Pour in the reserved kohlrabi broth, stirring continuously. Bring the sauce to a boil and simmer over low heat for about 5 minutes. Preheat the oven to 180°C. Mix the cream, Parmesan cheese, cayenne pepper, and nutmeg into the light sauce and stir over low heat until the cheese is completely melted. Pour over the chicken and kohlrabi. Thinly slice the tomatoes and arrange them over the sauce in the dish. Thinly slice the mozzarella and place them on top of the tomatoes. Bake the gratin in a preheated oven (gas 2-3, fan oven 160°C) for about 30 minutes. Serve with boiled potatoes or baguette.