Kohlrabi and ham casserole with peas

Ingredients for 4 servings:

• 300 g peas, frozen
• 850 g kohlrabi with greens
• 8 stalks of chives
• 3 m.-sized eggs
• 400 ml milk
• 25 g Parmesan
• 25 g panko
• 20 g butter
• 200 g cooked ham
• Nutmeg, freshly grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Place the peas in a sieve and let thaw. Trim the kohlrabi, reserving the green parts, then peel and rinse the kohlrabi and cut into thin slices or grate them. Thinly slice the cooked ham. Rinse the chives, shake them dry, and cut them into fine rolls. Whisk the eggs well with the milk and season with salt, pepper, and nutmeg, if desired, then stir in the chives. Finely grate the Parmesan cheese and mix with the panko. Melt the butter in a small saucepan. Layer the kohlrabi slices, cooked ham slices, and peas in a baking dish, finishing with the kohlrabi and cooked ham slices. Then pour the egg wash over the top, then spread the Parmesan mixture and melted butter over the top. Bake in a preheated oven at 175°C (top/bottom heat) (160°C fan-assisted) for about 40 minutes. At the end of the cooking time, cover the surface with aluminum foil if desired. Wash the kohlrabi greens, drain well, and finely chop. Remove the casserole from the oven and sprinkle with the kohlrabi greens.