Potato and kohlrabi casserole

Ingredients for 4 servings:

• 1 kg kohlrabi
• 1 kg potatoes
• 2 garlic cloves
• e.g. salt and pepper
• 500 ml soy cream (Soy Cream Cuisine)
• 4 tbsp almond butter
• 1 garlic clove(s)
• ½ lemon(s), squeezed
• e.g. salt and pepper
• ½ tsp herbs de Provence
• 4 tbsp breadcrumbs

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours

vegan, with a delicious almond butter crust

Peel the kohlrabi and potatoes and slice them very thinly using a food processor. Peel the garlic cloves and blend them in a blender with salt, pepper, and soy cream. Alternate layers of potatoes and kohlrabi in the casserole dish, with the potatoes on top. This is because kohlrabi would burn, but potatoes form a nice, delicious crust. Now place the casserole in the oven at 160°C for one hour. Tip: It’s best to place it on the floor of the oven so the cream can boil up better and the potatoes and kohlrabi cook better. Then mix the topping of almond butter, garlic, lemon juice, pepper, salt, and Provençal herbs and spread it over the casserole with a brush. Finally, sprinkle with breadcrumbs and return to the oven at 180°C for 15 minutes. Serve with a fresh salad. A fantastic potato and kohlrabi casserole with a wonderful sauce and a delicious almond butter crust. It’s vegan and very easy to make.