John Myers
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Kohlrabi Piccata with Carrot Cream Cheese
The perfect kohlrabi piccata with carrot cream cheese recipe with a picture and simple step-by-step instructions.
- Piccata:
- 500 g Kohlrabi fresh
- 1 tsp Salt
- 2 Eggs
- 2 tbsp Spelled flour
- 40 g Freshly grated Parmesan
- 2 tbsp Rapeseed oil
- Carrot Cream Cheese:
- 1 pinch Garlic pepper from my KB
- 200 g Grained cream cheese
- 1 Carrot
- Chives fresh
- 1 pinch Seasoned salt from my KB
- 1 shot Extra virgin olive oil
Piccata:
- Peel the kohlrabi and cut into slices. Cook in boiling salted water for about 8 minutes. Let cool down!
Carrot Cream Cheese:
- Peel and grate the carrot. In a bowl, combine grated carrots, cream cheese, garip pepper, seasoned salt and olive oil. Refine with chives rolls! Put in a cool place.
Piccata:
- Mix the eggs with the Parmesan. Heat the oil in a pan and turn the kohlrabi slices first in flour, then dip in the cheese and egg mixture. Bake on medium heat for 5 minutes! Bake the rest of the egg and cheese mixture as small omelettes.
- Serve! 🙂
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