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Crispy Kohlrabi Schnitzel with Apple Yoghurt Dip, Cucumber and Pear Salad and Mashed Potatoes

5 from 7 votes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 420 kcal

Ingredients
 

For the breading:

  • 4 tbsp Spelt flour
  • 2 Eggs
  • 5 tbsp Breadcrumbs
  • 2 tbsp Ground hazelnuts
  • 2 tbsp Oatmeal

Spices and Herbs:

  • 0,5 tsp Salt
  • 4 turns Colorful pepper from the mill
  • 0,5 tsp Sweet paprika powder
  • 1 tsp Dried basil

Aside from that:

  • 4 tbsp Vegetable oil
  • Some kitchen roll for degreasing

For the apple yogurt dip:

  • 150 g Natural yoghurt
  • 1 small Carrot
  • 1 smaller Apple
  • 1 tsp Freshly squeezed lemon juice
  • 2 tbsp Frozen basil
  • 0,5 tsp Honey liquid
  • Salt, colored pepper from the mill
  • 1 tsp Curry powder

For the cucumber and pear salad:

  • 0,25 Cucumber
  • 2 middle Carrots
  • 0,5 Pear
  • 1 Shallot
  • 2 tsp Frozen parsley
  • 0,5 tsp Lime juice

Salad dressing:

  • 2 tbsp Vegetable oil
  • 2 tbsp Orange balsamic vinegar
  • 1 tsp Honey liquid
  • 1 tsp Orange mustard
  • Salt, colored pepper from the mill

Instructions
 

  • Peel the kohlrabi and cut into thick slices. Cook in boiling salted water for about 10 minutes until al dente. Drain and rinse with cold water, then drain.
  • For the dip, put the natural yogurt in a bowl. Peel, wash and roughly grate the carrot. Peel the apple, cut out the core, dice the pulp and add to the yogurt together with the carrot. Drizzle the apple with lemon juice. Stir in the honey, then season with salt, pepper and curry powder. Let it steep until ready to serve.
  • For the cucumber and pear salad, wash and dice the cucumber. Peel, rinse and roughly grate the carrots. Peel the pear, remove the core and cut into cubes. Peel and finely chop the shallot. Put everything together with the parsley in a salad bowl, drizzle the pear with the lime juice.
  • For the salad dressing, stir together the oil, balsamic vinegar, honey and mustard. Season to taste with salt and pepper and let it steep briefly.
  • Prepare three deep plates for the breading. Put the spelled flour in the first plate, the eggs in the second and whisk. Add the breadcrumbs, ground hazelnuts, oat flakes, spices and herbs to the third plate and mix well.
  • First turn the cooked kohlrabi slices in flour, knock off the excess flour a little. Then roll in the egg and finally in the breading mixture.
  • Heat the vegetable oil in a pan. Pour the salad dressing over the salad and mix everything well, cover and let sit until serving.
  • Fry the kohlrabi slices on both sides until golden brown. Briefly degrease on a piece of kitchen roll. Arrange and serve with the salad and yoghurt dip. Another side dish was garlic mashed potatoes with rosemary and lemon thyme. Link to the recipe in step 9. Bon appetit!
  • Side dishes: garlic mashed potatoes with rosemary and thyme

Nutrition

Serving: 100gCalories: 420kcalCarbohydrates: 25.8gProtein: 6gFat: 32.9g
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Written by John Myers

Professional Chef with 25 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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