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Potato casserole with creamed kohlrabi

updated

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Ingredients for 4 servings:

  • 200 g potatoes, boiled and mashed
  • 30 g butter
  • 4 cl cream
  • 2 eggs
  • 80 g cheese, grated (Parmesan)
  • 3 kohlrabi
  • ⅛ liter cream
  • some flour
  • salt and pepper
  • Soup powder
  • Water

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

also suitable for vegetarians

Combine the warm potatoes with butter and cream. Separate the eggs, stir the yolks and cheese into the potato mixture, and season with salt and pepper. Beat the egg whites until stiff, then fold into the potato and cheese mixture. Grease a baking dish with butter, pour in the mixture, and bake in a preheated oven at 180°C for about 25 minutes. Peel the kohlrabi and finely grate it. Bring a little water with the soup mix to a boil. Add the torn kohlrabi and simmer gently for 10 minutes. Combine the cream with a little flour, add it to the kohlrabi, bring back to a boil briefly, and season with salt.

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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.

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