in Recipes

Kohlrabi schnitzel Cordon Bleu style

updated

Spread the love

Ingredients for 2 servings:

  • ½ kohlrabi
  • 6 m.-sized potatoes
  • 300 g peas (frozen)
  • 1 small can of corn
  • 50 ml milk
  • 30 g butter
  • 1 slice(s) cheese
  • 1 egg(s)
  • e.g. breadcrumbs
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegetarian and low in fructose, inexpensive

Peel the potatoes, cut into chunks, and boil in salted water until tender. Preheat the oven to 250°C (fan oven). Peel the kohlrabi, slice, and blanch. Beat the egg and season. Top half of the kohlrabi slices with cheese, then place the other half on top. Coat the kohlrabi sandwiches in egg and breadcrumbs, place on a baking tray lined with baking paper, and bake (about 10 minutes) until crispy. Mix the peas and corn and heat through. Drain the water and stir in the butter. Drain the potatoes and mash them with the milk. Serve the kohlrabi schnitzels with the peas, corn, and mashed potatoes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Baked apple casserole with choux pastry

Pasta with onion and apple sauce