John Myers
Ingredients for 2 servings:
- 300 g kohlrabi, peeled and weighed
- 250 g cauliflower, green or white
- 150 ml almond milk (almond drink), unsweetened
- 50 g Camembert(s) (goat Camembert) or other soft cheese, weighed without rind
- 25 g ghee
- 50 g Parmesan
- n. B. Pepper (Parisian pepper)
- e.g. sea salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
ketogenic, low-carb
Preheat oven to 180°C (top/bottom heat). Finely dice the peeled kohlrabi, using the fine florets of the cleaned cauliflower. Cook together for about 15 minutes, until the vegetables are still firm to the bite. Meanwhile, gently heat the almond milk with ghee and the rindless soft cheese in a small saucepan until the cheese has melted. Season to taste. Arrange the firm-to-the-bite vegetables in a small baking dish. Spread the sauce evenly over them. Sprinkle evenly with grated Parmesan cheese. Bake in the oven for about 20 minutes, until the Parmesan cheese is lightly browned. Serve with a light summer salad, for example with dandelion, tomatoes, and wild garlic feta. Approx. Nutritional values per serving (approx. 400 g): 385 Kcal Fat 27 g (Total Fat 16 g) Carbohydrates 7.7 g (of which 7.5 g sugars) Protein 22 g
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