John Myers
Kohlrabi Casserole with Cream Cheese Topping
The perfect kohlrabi casserole with cream cheese topping recipe with a picture and simple step-by-step instructions.
- 600 g Kohlrabi fresh
- 100 g Grated Emmental
- 0,25 liter Cream 30% fat
- 0,125 liter Whipped cream
- 0,5 tsp Salt
- 1 tsp Sugar
- 2 tbsp Butter
- 2 tbsp Flour
- Nutmeg
- Peel the kohlrabi, cut in half and cut into approx. 3mm thick slices. Bring 1/4 cream, salt and sugar to the boil and add the kohlrabi slices. Let cook for 8 minutes. Drain the kohlrabi through a sieve and collect the kohlrabi cream.
- Melt the butter in a pan over low heat, mix with flour and sweat until it no longer foams. Stir in the kohlrabi cream and bring to the boil, stirring constantly. Season with nutmeg.
- Layer the kohlrabi slices in a baking dish like a roof tile. Stir the cooled kohlrabi cream again so that there is no skin on it and spread it over the kohlrabi slices.
- Spread whipped cream over the kohlrabi and sprinkle with cheese. Put in the oven, preheated to 225 ° C, on the middle rack and bake until the cream and cheese coating is golden brown.
- You can also go with meatballs (see KB) or fried potatoes. Wonderfully vegetarian without meat.
Facebook Comments