Carrot and Kohlrabi Gratin

Ingredients for 4 servings:

• 3 small kohlrabi (approx. 600 g)
• 500 g carrot(s)
• Butter, for the mold
• 125 g crème fraîche
• 100 ml chicken stock
• 3 eggs
• 1 lemon(s), untreated
• Salt
• Pepper, black from the mill
• 4 leaves of lemon balm or peppermint
• 100g mozzarella

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

as a delicious meatless main course or as a side dish to meat

Preheat the electric oven to 175 degrees Celsius (350 degrees Fahrenheit). Clean and wash the kohlrabi and carrots, then cut into thin (!) slices. Cook in gently boiling water for 10 minutes, rinse with cold water, and drain well. Arrange in a roof-tile shape in a round, greased gratin dish. Whisk the crème fraîche, chicken stock, and eggs vigorously. Rinse the lemon in hot water, grate some of the zest, and squeeze out the juice. Mix both ingredients into the gratin with salt, pepper, and finely chopped lemon balm (or peppermint), and season to taste. Finely dice the mozzarella and stir in. Drizzle the egg cream over the vegetables. Place the gratin in the preheated oven and bake for about 20 minutes until golden brown. Garnish with lemon balm and lemon. Serve as a side dish to grilled or pan-fried steaks, or as a meatless main course.