John Myers
Ingredients for 2 servings:
- 500 g kohlrabi
- 400 g leaf spinach, frozen
- 2 large tomatoes
- 1 small onion(s)
- 1 garlic clove(s)
- 75 g cheese, grated
- 25 g butter
- 25 g flour
- 150 ml vegetable stock
- salt and pepper
- nutmeg
- Thyme
- 20 g almonds, chopped
- nutmeg, salt, pepper, thyme
- Fat for the mold
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Clean the kohlrabi and slice it thinly. Defrost and drain the spinach. Peel and slice the tomatoes, if necessary. Peel and slice the onion and garlic clove, then finely chop and sauté in the butter until translucent. Dust with flour and gradually add the vegetable stock. Season the sauce with salt, pepper, and thyme. Grease a baking dish, place half of the kohlrabi slices in it, and toss the spinach over it. Season generously with salt, pepper, and nutmeg. Place the other half of the kohlrabi slices on top, followed by the tomato slices. Pour the sauce over the top. Sprinkle with almonds and cheese and bake in the oven at 175°C for about 40 minutes.
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