Summary

Ingredients

• 2 large kohlrabi, (a approx. 350 g)
• 750 g potato (s), small
• 30 g butter / mararine
• 90 g flour
• 0.25 liter ¼ milk
• 0.5 ½ bunch parsley
• 0.5 ½ bunch chives
• 1 teaspoon vegetable stock
• 250 g carrot (s)
• 125 g cheese (medieval Gouda)
• 2 egg (s)
• 3 tablespoon oil
• Salt and pepper, whiter

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Instructions

1. Peel the kohlrabi, cut into approx. 6 slices each. Cook in 1/2 liter of salted water for about 8 minutes. Drain, collect vegetable water and measure 1/4 liter. Let the kohlrabi cool down. Boil the potatoes with their skins in salted water.
2. Melt the fat and sweat 30 g of flour in it. Pour in the vegetable water and milk, bring to the boil and simmer for about 5 minutes. Finely chop the parsley, cut the chives into rolls. Stir the herbs into the sauce, except for 1 tablespoon. Season to taste with salt, pepper and a little vegetable stock. Keep the sauce warm.
3. Roughly grate the carrots and cheese, mix. Mix the eggs with salt and pepper. Turn the kohlrabi slices first in the remaining flour, then in the egg and finally in the carrot and cheese mixture, press down.
4. Heat the oil in the pan, fry the kohlrabi slices in it, turning, for about 2 minutes until golden brown. Serve with sauce and potatoes and sprinkle with the remaining herbs.