John Myers
Contents
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Ingredients
For the tartlets:
- 4 ovenproof Portion molds
- 1 teaspoon Olive oil for greasing
- 6 Discs Bacon cooked
- 2 small Kohlrabi with the green
- 2 size Potatoes
- 200 ml Cream
- 100 ml Milk
- 2 Pinches Salt
- 2 Pinches Pepper from the grinder
- 2 Pinches Grated nutmeg
For the Kassel cream chops:
- 4 Kassel cutlets
- 2 tablespoon Extra virgin olive oil
- 400 ml Cream
- 1 half cube Gravy
Instructions
- Grease the portion molds with a few drops of oil and line the edges with the bacon slices. If there are no such molds, muffin molds can also be filled, but please use two molds per person. Remove the thick central ribs from the tender kohlrabi leaves and chop the rest into very fine cubes. Preheat the oven to 180 degrees.
- Mix the cream with the milk, salt, pepper, nutmeg and the kohlrabi green. Wash and peel the kohlrabi and potatoes, then quarter them lengthways and slice both into very fine slices.
- Now alternately layer potatoes and kohlrabi in the molds, drizzling some of the cream mixture in between. Potatoes form the top layer and are also moistened with the rest of the cream and sprinkled with some grated cheese.
- Bake the molds in the preheated stove for about 40 minutes. If they get too dark, cover with a piece of parchment paper. Let rest for a few minutes before serving and serve with the Kassel cream chops.
- The Kassel cream chops are very easy to make, but very good! To do this, fry the pieces of meat in the heated oil until golden brown on both sides, add the cream and the crushed gravy, put a lid on and cook on a very mild heat for 20 minutes ..... done! It doesn't need any spices, no shisha, just nothing - and it tastes really good! Just give it a try!
- I wish you a "Bon appetit!"
Nutrition
Serving: 100gCalories: 309kcalCarbohydrates: 3.3gProtein: 2.3gFat: 32.4g
