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Kohlrabi and egg ragout

updated

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Ingredients for 4 servings:

  • 6 eggs
  • 4 large kohlrabi
  • 50 g butter
  • 40 g flour
  • ¼ liter of milk
  • 2 slices of Leberkäse
  • 1 tbsp oil
  • Salt and pepper, white
  • nutmeg
  • 750 ml water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with Leberkäse

Boil the eggs for 10 minutes. Cut the kohlrabi into large cubes and cook in 3/4 liter of boiling water for 7-10 minutes. Drain and reserve the cooking water. Measure 1/2 liter of vegetable water. Heat the butter in a saucepan, sauté the flour in it, and deglaze with 1/2 liter of vegetable water and the milk, stirring continuously. Season the sauce with salt, pepper, and nutmeg. Add the kohlrabi to the sauce. Quarter the eggs and add to the sauce. Let simmer for a while. Dice the Leberkäse (meatloaf) and fry in oil, then add to the sauce. Serve with boiled potatoes or mashed potatoes.

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Written by John Myers

Professional Chef with 29 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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