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Potato – Kohlrabi – Carrot – Casserole

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Ingredients for 4 servings:

  • 500 g potatoes
  • 3 carrots
  • 2 kohlrabi
  • 4 eggs
  • 375 ml milk, low-fat
  • 125 ml vegetable stock
  • Salt
  • pepper
  • some butter for the mold

Instructions

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

Peel and wash the potatoes, carrots, and kohlrabi, and slice them very thinly. Whisk the eggs with the milk and vegetable broth. Season generously with salt and pepper. Grease a casserole dish well with butter. Alternate the potatoes, carrots, and kohlrabi in layers. Pour the egg wash evenly over the top. Bake the casserole in a preheated oven at 175°C (convection oven) for approximately 40-45 minutes. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Potato – Kohlrabi – Carrot – Casserole