John Myers
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Kohlrabi and Carrot Potatoes from Oven
The perfect kohlrabi and carrot potatoes from oven recipe with a picture and simple step-by-step instructions.
For the sauce
- 300 g Carrots
- 500 g Potatoes
- Rest of the canned corn
- 1 Onion
- 1 Clove of garlic
- 100 g Grated Gouda
- 250 g Sour cream
- 100 g Whipped cream
- 1 Teaspoon (level) Salt
- Pepper from the grinder
- 1 teaspoon Italian herbs
- 1 Teaspoon (heaped) Food starch
- 150 g Milk
Also to look after
- 50 g Grated Gouda
- Chopped hazelnuts
- Preheat the oven to 200 ° C O / U heat
- Grease the baking dish.
- Peel the vegetables and cut them into small strips or slices or into sticks. Depending on the thickness, the vegetables will be firm to the bite. If you don’t like that, cook the vegetables for 5 minutes beforehand and then put them in the baking dish.
- Then prepare the sour cream sauce by mixing all the ingredients together and pouring over the vegetables. If you like, you can mix it up again. Finally, spread the rest of the cheese over it and sprinkle 1-2 handfuls of chopped hazelnuts over it. You can also use other nuts or kernels.
- Put the casserole dish in the oven and bake at 200 ° C for about 40 minutes.
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