John Myers
Contents
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Ingredients
- 3 Kohlrabi
- 1 Bunch of carrots
- 1 Fresh broccoli
- 3 Onion
- Parsely
- 3 Garlic cloves
- 150 g Goat cream cheese
- 200 g Creme fraiche Cheese
- 6 Free range eggs
- Salt and pepper from the mill
- Nutmeg
- 60 g Breadcrumbs
- 60 g Grated Parmesan
- 75 g Butter
- Olive oil
- 1 pinch Salt
Instructions
- Clean the kohlrabi and carrots and cut into cubes. Divide the broccoli into small florets. Chop the onions and garlic and sauté lightly in a pan with olive oil. Blanch the vegetables in a saucepan with salted water. Chop the parsley into small pieces.
- Separate the eggs and beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with the soft butter in a mixing bowl until creamy. Stir in fresh goat cheese and crème fraîche and season everything with salt, pepper and nutmeg. Now stir in breadcrumbs, Parmesan, onion and parsley. Finally fold in the egg whites.
- Put the blanched vegetables in a bowl, add the mixture and mix everything well. Now put everything in a baking dish. Place the casserole dish in the (fan-assisted) oven preheated to 180 degrees and bake for 50 minutes.
Nutrition
Serving: 100gCalories: 365kcalCarbohydrates: 9.2gProtein: 9.7gFat: 32.4g
