Baked Kohlrabi in Fruity Curry Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 kohlrabi
- 400 g spinach leaves
- 100 g sheep cheese, liht (25%)
- 1 egg (s)
- 40 grams flour
- 500 ml milk (1.5%)
- 50 g parmesan, freshly rated
- 1 apple, sour
- salt and pepper
- Nutmeg and curry powder
- Worcester sauce
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi, cut in half and cook until cooked. In the meantime, sauté the spinach and season with salt, nutmeg and pepper, allow to cool slightly, stir in the egg and the crumbled sheep`s cheese.
- Braise the peeled, sliced apples in a little water until they soften slightly. Hollow out the cooked kohlrabi halves, fill with the spinach mixture and place in an ovenproof dish.
- For the sauce, briefly toast the flour in a saucepan (it must not turn brown), remove the saucepan from the stove and let it cool for 2 minutes, then add the milk, beat with the whisk and bring to the boil while stirring continuously for about 10 minutes Simmer. Season to taste with salt, pepper, curry and Worchester sauce. The sauce must be bright yellow. Add the apples and reheat briefly.
- Pour the sauce into the baking dish, not over the kohlrabi, but around the kohlrabi. Sprinkle the parmesan on top of the spinach filling. Place in the middle of the oven and bake for about 25-30 minutes at 160 degrees Celsius.
- Rice goes well with it.
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