Kohlrabi and ham casserole

Ingredients for 4 servings:

• 1 kg kohlrabi, weighed without green
• 250 ml salt water
• 1 tbsp wheat flour
• 1 tbsp butter, soft
• 1 tbsp crème fraîche (crème legere)
• Salt and pepper from the mill
• 200 g cooked ham or bacon
• Butter for the mold
• 3 eggs (preferably free-range)
• some nutmeg

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Very suitable for diabetics and dieters. Children also enjoy it.

Wash and peel the kohlrabi, cut into approximately 1/2 cm wide sticks, add to boiling salted water, and cook for 10-15 minutes (the sticks should not be boiled too soft). Reserve the kohlrabi heart leaves. Drain the kohlrabi sticks in a sieve, reserving the liquid. Knead the wheat flour and butter with a fork, and bring the kohlrabi water to a boil. Add the flour and butter mixture, stirring constantly. Whisk, ensuring there are no lumps. Bring to a boil and simmer for about 5 minutes. Stir in the crème fraîche. Add the kohlrabi leaves and sticks to the sauce, season with salt and pepper. Dice the ham and layer it alternately with the kohlrabi in a prepared baking dish. Vegetarians omit the ham or bacon. Beat the eggs with nutmeg and season with salt and pepper. Pour over the kohlrabi and ham mixture. Cover the casserole dish with a lid or aluminum foil and bake for about 30 minutes. Tip: Serve this dish best with homemade farmhouse bread and a nice glass of rosé.