Kohlrabi in a Parmesan herb crust with sour cream dip

Ingredients for 2 servings:

• 2 tbsp mayonnaise
• 4 tbsp crème fraîche or sour cream
• 2 tbsp low-fat curd cheese
• 1 small garlic clove(s)
• 1 bunch of chives
• some salt and pepper
• 2 kohlrabi
• some vegetable broth
• some oil for frying
• 1 egg(s)
• 30 g Parmesan or Grana Padano
• 30 g breadcrumbs
• n. B. herbs
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Mix the mayonnaise, crème fraîche, and quark. Crush the garlic clove, finely chop the chives, and stir into the quark mixture along with a little salt and pepper. Chill the sour cream for about 1 hour to infuse. Peel the kohlrabi, cut into 0.5–1 cm thick slices, and sauté in a little vegetable stock. Then drain the stock and pat the kohlrabi slices dry. In a bowl, beat the egg. In a second bowl, mix the Parmesan cheese, breadcrumbs, finely chopped herbs, salt, and pepper. Dip each kohlrabi slice individually in the egg, then roll in the Parmesan cheese mixture, ensuring each slice is completely coated. Fry the breaded slices in oil in a well-coated pan until lightly golden. Serve the breaded kohlrabi with the sour cream.