John Myers
Contents
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Ingredients
For the puree:
- 8 Potato
- 125 ml Milk
- 125 ml Butter
- Freshly grated nutmeg
for the kohlrabi vegetables
- 2 medium sized Kohlrabi with green
- 200 g Gek ham
- 150 ml Vegetable broth
- 300 ml Milk
- Salt
- Ground white pepper
- 4 tbsp Sauce binder or flour
- 80 g Medium-Aged Gouda, grated
Instructions
- Peel and quarter the potatoes and cook in salted water or vegetable stock for about 20 minutes. Pour off the liquid. Mash the potatoes, add butter, stir in 125 ml milk and season with nutmeg.
- While the potatoes are cooking, peel the kohlrabi, cut in half and cut into thin slices. Put small kohlrabi leaves to one side.
- Bring the vegetable stock and milk to the boil in a saucepan with a little salt and pepper. Add the cabbage slices and simmer covered for 7 minutes.
- Cut the cooked ham into cubes. Wash and dry the small kohlrabi leaves and cut into fine strips.
- Take the kohlrabi out of the kohlrabi milk stock with a slotted spoon and set aside. Stir the sauce thickener into the stock, bring to the boil and then stir in 30 g of grated cheese, ham and kohlrabi leaves, season with salt and pepper. Now mix in the kohlrabi.
- Put the whole thing in a baking dish, sprinkle with the rest of the Gouda cheese and grill in the preheated oven (top and bottom heat 250 ° C / convection 225 ° C) for about 8-10 minutes
- Arrange on plates.
Nutrition
Serving: 100gCalories: 40kcalCarbohydrates: 3.7gProtein: 2.6gFat: 1.7g
