Breaded kohlrabi schnitzel with potato and kohlrabi leaf puree

Ingredients for 2 servings:

• 1 large kohlrabi
• e.g. kohlrabi leaves and stems
• 3 large potatoes
• 100 g pretzel sticks
• 2 m.-sized eggs
• some flour
• salt and pepper
• nutmeg
• butter
• Fat for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

vegetarian and with pretzel breading, hearty and crunchy

Peel the kohlrabi and cut into 4 slices, approximately 1 cm thick. Dice the rest of the kohlrabi. Cut the kohlrabi leaves and stems into fine rolls or strips. Heat salted water and cook the 4 kohlrabi slices for 12 minutes until al dente. Peel and roughly dice the potatoes, then boil in salted water. After 10 minutes, add the cabbage leaves and stems and the remaining kohlrabi cubes. After another 10 minutes, drain the cooking water, reserving it. Mash the potatoes, adding the butter and reserved broth until the desired consistency is reached. Crush the pretzels in a freezer bag with a rolling pin. Place the flour, eggs, and pretzel crumbs in separate bowls. Heat the fat in a pan over medium heat. First coat the kohlrabi slices in flour, then dip them in the egg mixture, and finally coat them with the pretzel crumbs. Place them in the hot pan and fry. Serve the mashed potatoes with the kohlrabi schnitzels on a plate. Tips: If you like, add a dollop of sour cream. Also delicious with a fried egg. Purely vegetarian, but pairs well with meat.