Summary

Ingredients

• 2 large kohlrabi
• 4 carrot (s)
• 50 g hazelnuts, round
• 80 g butter
• 70 grams flour
• 100 g cheese, rated
• 2 small egg (s), or 1 large one
• 200 ml cream
• 1 onion (s)
• some pepper
• a bit salt
• possibly oil to sweat the vegetables
• some butter to sweat the vegetables
• some fat for the baking dish

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Instructions

1. Crumble:
2. Mix the hazelnuts with the flour and a pinch of salt. Pour (cold) butter over it in small pieces and rub with your hands until a crumbly dough is formed - or let the butter soften and make the dough with the food processor.
3. Preheat the oven to 200 °.
4. Peel the carrots and cut into slices approx. 1/2 cm thick. Peel the kohlrabi and cut into sticks approx. 3 cm long. Peel the onion and cut into small cubes.
5. Sweat carrots with kohlrabi and onions in the oil and butter and cook briefly. Season with pepper and salt.
6. Grease the baking dish and fill in the vegetables.
7. Rasp cheese. Whisk eggs.
8. Mix the cheese, eggs and cream and pour over the vegetables. Spread the crumbs loosely on the vegetables.
9. Bake in a preheated oven at 200 ° for 30 minutes (convection 180 °)
10. Go well with: buttered potatoes