Fried kohlrabi with carrot and cheese crust

Ingredients for 4 servings:

• 2 kohlrabi
• salt and pepper
• nutmeg
• 800 g potatoes
• 30 g butter
• 5 tbsp, heaped flour
• 150 ml milk
• ½ bunch parsley
• ½ bunch chives
• 1 tsp broth
• 130 g carrot(s)
• 80 g cheese, grated
• 1 egg(s)
• 3 tbsp rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the kohlrabi and cut each into 4 slices. Simmer the slices in 1/2 liter of salted water for about 8-10 minutes. Drain the kohlrabi in a sieve, reserving the vegetable water, and let the kohlrabi drain. Measure out 1/8 liter of vegetable water. Let the kohlrabi cool. Peel the potatoes, halve them if necessary, and cook in salted water for about 25-30 minutes. Melt the butter in a saucepan and sauté 2 tablespoons of flour. Add the vegetable stock and milk and stir well. Simmer the roux for about 10 minutes. Wash and finely chop the parsley, and cut the chives into small pieces. Stir the herbs into the sauce, except for 1 tablespoon each for sprinkling. Season the sauce with salt, pepper, nutmeg, and stock, then keep warm. Finely grate the carrots and mix with the cheese. Place the egg and the remaining flour in a deep plate. Bread the kohlrabi. First coat in flour, then egg, and finally in the carrot and cheese mixture. Press the breading firmly into place. Heat oil in a pan and fry the kohlrabi slices until well cooked, turning them only once they are cooked. Serve the kohlrabi slices with the sauce and potatoes. Serve garnished with the remaining herbs. This dish is a bit time-consuming, but very tasty.