Kohlrabi nuggets

Ingredients for 4 servings:

• 1 large kohlrabi (approx. 700 g)
• 100 g polenta (corn semolina)
• 100 g hazelnuts, ground
• 100 g breadcrumbs
• 3 eggs
• some salt and pepper
• some flour for turning
• 6 tbsp oil
• 1 bunch of mixed herbs (e.g. chives, parsley, dill, thyme)
• 250 g quark (20% fat)
• 50 ml milk
• some paprika powder
• some lemon juice
• 1 cucumber(s)
• 1 bunch of radishes
• 2 tbsp white wine vinegar

Instructions

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

with spicy herb curd and cucumber and radish salad

Peel and wash the kohlrabi, cut into 1 cm thick slices, and quarter them. Blanch the kohlrabi in boiling salted water for about 2 minutes, remove, and drain. Mix the polenta, ground hazelnuts, and breadcrumbs in a deep plate. Whisk the eggs in a deep plate, season with salt, and pepper. Coat the kohlrabi pieces first in the flour, then in the egg. Finally, coat in the breadcrumb mixture. Heat 4 tablespoons of oil in a large pan. Fry the kohlrabi in batches for 2 to 3 minutes until golden brown. Pick and chop the herb leaves. Mix with the quark and milk, season with a little salt, pepper, paprika, and lemon juice. Wash the cucumber and peel if desired. Wash and trim the radishes, cut both into thin slices or grate them, and mix. Mix the vinegar, the remaining 2 tablespoons of oil, a little salt, and pepper to make a dressing and stir it into the cucumber and radish mixture. Serve the nuggets with quark and the cucumber and radish salad.