John Myers
Ingredients for 1 servings:
- ½ onion(s), chopped
- 50 g soy shreds
- 100 ml vegetable stock
- 1 tbsp tomato paste
- 1 tsp, heaped herbs, Italian, frozen
- 1 tsp, heaped 8 herbs, frozen
- 200 g tomatoes, coarsely pureed (Passata Rustica)
- 1 tbsp sour cream
- 1 kohlrabi
- 100 g Emmental cheese, grated
- salt and pepper
- Sugar
- 1 tsp oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
low carb suitable, for a casserole dish
Peel the kohlrabi and cut into approximately 2 mm thin slices. Place in a non-stick pan with a lid and sprinkle with salt and sugar. Let stand for 2 minutes, until the liquid runs from the kohlrabi and the bottom is wet. Heat the pan on high for about 1 minute, until the liquid has evaporated. Transfer the kohlrabi slices to a plate and set aside. Sauté the onions in a little oil in the pan until translucent. Add tomato paste and fry briefly. Add the soy strips and vegetable stock to the pan and let stand for 5 minutes. Add the strained tomatoes, sour cream, spices, and herbs, and bring to a boil briefly. Place in layers in a baking dish: kohlrabi, sauce, cheese, kohlrabi, sauce, cheese, kohlrabi, cheese. Bake in an oven preheated to 180-200°C (top/bottom heat) for about 20-25 minutes on the middle rack, until the cheese is browned.
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