Summary

Ingredients

• 2 large kohlrabi
• 6 medium potato (s), boiled
• 4 large carrot (s)
• 200 g cheese (Emmentaler), rated
• 200 g cream
• 1 teaspoon vegetable stock, instant
• 2 tablespoon flour for sweating
• 2 tablespoon butter for the sweat
• 1 tablespoon oil for frying
• 0.5 liter ½ water
• 1 teaspoon butter for the pan
• salt
• pepper
• Nutmeg, freshly grated

Print Recipe Pin Recipe

Instructions

1. Peel, wash, halve and cut the kohlrabi into thin slices. Peel, wash and thinly slice the carrots.
2. Heat oil in a pot. Add the chopped vegetables and fry for a few minutes. Deglaze with water and cook over medium heat (the vegetables should still have a bit of bite). Add 1 teaspoon vegetable stock to season.
3. Peel and slice the potatoes. Grease a baking dish and put a layer of potatoes in it. Salt and pepper to taste. When the vegetables are done cooked, drain and collect the stock. Layer the vegetables on top of the potatoes and layer another layer of potatoes (remaining potatoes) on top. Salt and pepper to taste.
4. Melt the butter in a saucepan and use the flour to make a light roux. Pour in enough vegetable stock and cream to make a creamy sauce. Melt part of the grated cheese in it. Season to taste with grated nutmeg and possibly salt and pepper. Pour the sauce over the casserole and spread the rest of the cheese over it.
5. Bake in a preheated oven at 200 ° C for approx. 20 minutes (until the casserole has a nice brown crust).
6. The recipe is well suited for the use of leftovers from vegetables and can be adjusted in terms of quantity and taste. The quantities given are only approximate values. I can`t say the number of calories, but it is definitely not low in calories due to the amount of cheese and cream.