Kohlrabi schnitzel

Ingredients for 4 servings:

• 1 ½ kg potatoes
• 1 large kohlrabi
• 2 eggs
• e.g. milk
• 4 tbsp spelt flour type 630
• 2 tbsp, heaped breadcrumbs
• 50 g salt sticks or pretzels, crumbled
• 4 tbsp sesame oil
• 4 spring onions
• 100 g peas, frozen
• 1 liter vegetable broth from cooking the kohlrabi
• 1 tsp guar gum
• cream
• e.g. salt and pepper
• e.g. paprika powder
• e.g. curry powder
• n. B. Nutmeg
• e.g. garlic powder
• n. B. Broth powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Peel and quarter the potatoes and boil them in salted water. Drain the potatoes and set aside with the lid on. Peel the kohlrabi and cut them into 4 slices, each 1.5 cm thick. Bring the salted water to a boil and simmer the kohlrabi on medium heat until al dente. The slices must still be firm enough for the breading process. Carefully drain the water from the kohlrabi slices and reserve it for the sauce. Let the kohlrabi dry thoroughly on a clean kitchen towel. Prepare three deep plates. Fill one plate with flour. In the second plate, crack the eggs and beat them with a fork, add a pinch of salt and a little pepper, and add a splash of milk if desired. Fill the third plate with a mixture of the breadcrumbs, pretzel sticks, and seasonings to taste (salt, pepper to taste, and no more than 1/2 teaspoon each of the rest). Be careful with the salt; it already contains pretzels. First, coat the slices in flour, then cover with the beaten egg, and then coat in the breadcrumb mixture. Finally, heat the sesame oil in a pan and fry the breaded kohlrabi slices over medium heat until crispy on both sides. While you’re preparing the kohlrabi slices, reheat 1 liter of the cooking water. Slice the spring onions and add them. Add the frozen peas. Pour in a little cream and season generously with more spices. Add nutmeg at this point; the rest is a matter of taste. Now add the guar gum to thicken it, creating a nice, creamy sauce. Simmer on low heat. Arrange the potatoes on a plate, pour the sauce over them, add the kohlrabi schnitzel, and enjoy.