Kohlrabi breaded and fried with herb sauce

Ingredients for 4 servings:

• 2 m.-large kohlrabi
• 2 eggs
• Flour
• Breadcrumbs
• salt and pepper
• 5 tbsp milk
• Oil for frying
• 250 g sour cream
• n. B. Herbs such as parsley, chives, thyme, dill, finely chopped
• Garlic
• salt and pepper
• 125 ml whipped cream
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

also works with other vegetables such as carrots, yellow beets, zucchini or mushrooms

Peel the kohlrabi, halve it, and slice it thinly. Whisk the eggs with about 5 tablespoons of milk and a pinch each of salt and pepper. Coat the kohlrabi slices first in flour, then in the egg wash, and finally in the breadcrumbs. Heat the oil and fry the kohlrabi until golden brown, then keep warm in the oven at about 70°C. For the sauce, combine the sour cream, whipped cream, and chopped herbs into a creamy sauce. Season the sauce with crushed garlic, salt, and pepper; don’t overdo it, as the sauce will have a strong aftertaste. Serve the kohlrabi with the sauce and seasonal leaf salad.