Potato and kohlrabi casserole with pesto

Ingredients for 2 servings:

• ½ kg potatoes
• 2 kohlrabi
• 100g salami
• ½ bunch of spring onions
• 1 garlic clove(s)
• 15 g butter
• 20 g flour
• ½ liter of milk
• 1 tbsp pesto
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Simple and variable

First, wash, peel, and dice the potatoes and kohlrabi. Boil the potatoes in salted water for about 10 minutes, then add the kohlrabi and cook for another 5 minutes. In the meantime, peel and finely chop the garlic and slice the spring onion into small rings. Melt the butter in a saucepan and add the garlic. Toast briefly, then whisk in the flour and immediately deglaze with the milk. Stir in the pesto, then add the spring onions and salami. Season with salt, pepper, and nutmeg. Place the potatoes and kohlrabi in an ovenproof dish, pour over the sauce, and bake in a preheated oven at 180°C for about 10 minutes. Serve with a fresh green salad. If you omit the salami, it also tastes delicious vegetarian.