Carrot and Kohlrabi Gratin

Ingredients for 2 servings:

• 375 g carrot(s), young bunched carrots
• 250 g kohlrabi
• salt and pepper
• 1 garlic clove(s)
• ½ pot of chervil
• 100 g sour cream
• 1 egg(s)
• 80 g cheese, grated, reduced fat
• 15 g sunflower seeds

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean and wash the carrots, leaving some of the green parts at the end. Peel the kohlrabi, halve it, and cut it into thin wedges. Add the vegetables to boiling salted water and cook for 5-6 minutes. Meanwhile, peel the garlic and press it through a garlic press. Wash the chervil, shake it dry, and chop it, leaving a few leaves for garnishing. Mix the sour cream, egg, garlic, and chervil. Season with salt and pepper. Pour the vegetables into a sieve, rinse under cold running water, and let it drain. Grease two ovenproof dishes and place the vegetables in them. Pour the sauce over the vegetables and sprinkle with cheese and sunflower seeds. Bake in a preheated oven at 200°C (175°C fan-assisted oven) for about 20 minutes. Serve garnished with chervil.