Wash the stalk chops, pat dry with kitchen paper, flour, fry in a pan with oil (4 tablespoons) until golden-brown on both sides and season on both sides with coarse sea salt from the mill and colored pepper from the mill.

Peel / clean the kohlrabi, quarter and cut into slices. Boil the kohlrabi slices in salted water (1 teaspoon) for about 8 minutes and drain through a kitchen sieve. Put butter (1 tbsp), cooking cream (4 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and nutmeg (1 big pinch) in the hot saucepan and stir with a whisk . Finally fold in the cooked kohlrabi slices.

Peel and dice the potatoes, cook in salted water (1 teaspoon salt) for about 20 minutes, drain, return to the hot saucepan and sprinkle with butter (1 tablespoon), cooking cream (1 tablespoon), coarse sea salt from the mill (2 big pinches) , colored pepper from the mill (2 big pinches and nutmeg (1 big pinch) with the potato masher / work through.

Stalk cutlet with kohlrabi vegetables and mashed potatoes drizzled with roast fat, serve.