Breaded Kohlrabi Schnitzel with Potato and Kohlrabi Leaf Puree for 2 People
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large kohlrabi, peeled and cut into 4 slices (approx. cm thick), the rest diced
- leaves Kohlrabi and stems, cut into fine rolls and strips
- 3 large potatoes, peeled and roughly diced
- 100 g pretzel sticks
- 2 medium egg (s)
- some flour
- salt and pepper
- nutmeg
- butter
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Heat salt water and cook the 4 slices of kohlrabi al dente for 12 minutes.
- Boil the potatoes in salted water. After 10 minutes add the cabbage leaves and stalks and the remaining kohlrabi cubes. After another 10 minutes, pour off the water, catch it and mash the potatoes. Add the butter and the collected stock until the desired consistency is achieved.
- Crush the pretzel sticks in a freezer bag with a rolling pin. Put the flour, eggs and pretzel crumbs in a bowl each. Heat the fat in a pan on medium heat. First turn the kohlrabi slices in flour, then pull them through the egg mixture and then bread them with the pretzel crumbs. Put in the hot pan and bake.
- Arrange the puree with the schnitzel on a plate.
- Tips: If you like, you can add a dollop of sour cream. Also very tasty with a fried egg.
- Purely vegetarian, but can be combined very well with meat.
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