Summary

Ingredients

• 3 kohlrabi
• 1 liter water
• salt
• 2 teaspoons nutmeg
• 1 teaspoon, heaped curry powder
• 1 teaspoon, leveled turmeric powder
• 200 g cream
• 200 g crème fraîche
• 1 teaspoon thyme
• pepper
• 100 g diced ham
• 150 g Gouda cheese, rated

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Instructions

1. Preheat the oven to 180 degrees.
2. Peel the kohlrabi, cut into thin slices and place in a saucepan. Fill up with the water and season with salt, 1 teaspoon nutmeg, curry and turmeric (the potato-yellow color should be retained). Cover the pot with the lid and bring the water to a boil. Cook the kohlrabi al dente, approx. 10 min.
3. Meanwhile, put the cream and crème fraîche in a bowl and mix or season with 1 teaspoon nutmeg, the thyme and pepper. Pour the cream evenly into a baking dish and spread the pre-cooked, drained kohlrabi slices over it. Finally, sprinkle the diced ham and the grated Gouda cheese on top. Cook for approx. 40 minutes.
4. Great homemade meatballs go well with this.
5. Tip: For the vegetarian version, simply leave out the ham cubes.