Creamy kohlrabi with belly meat

Ingredients for 4 servings:

• 900 g kohlrabi
• 300 ml chicken broth
• 200 ml cream
• 1 tbsp flour
• 500 g pork belly, cut into 1 cm thick slices
• 6 tbsp breadcrumbs
• 3 tbsp clarified butter
• 1 bunch of parsley
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

an inexpensive main course

For the creamed kohlrabi, peel the kohlrabi and cut into sticks. Bring the broth and cream to a boil and simmer the kohlrabi pieces for 4 minutes. Whisk together the flour and 4 tablespoons of cold water and stir into the boiling cream mixture. Cook the kohlrabi for 5 minutes until tender. Chop the parsley and stir into the kohlrabi. Season with salt and pepper. Halve the belly slices and remove the rind and any remaining cartilage. Place the breadcrumbs on a flat plate and toss the meat slices in the breadcrumbs. Heat the clarified butter and fry the meat slices for 3-4 minutes on each side until crispy and brown. Season with salt and pepper and serve with the kohlrabi. Boiled potatoes are a delicious side dish. Approx. 690 kcal per serving.