Fried Kohlrabi Slices with Basil Foam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 small kohlrabi, approx. 800g, peeled and cut into approx. 1.5 cm thick slices
- 1 tablespoon flour
- 2 egg (s)
- 100 g breadcrumbs
- Oil for frying
- 0.5 ½ bunch basil, cut
- 200 g potato (s), peeled, rouhly diced
- 2 shallot (s), diced
- 2 tablespoon walnut oil
- 250 ml vegetable stock
- 200 ml cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the kohlrabi slices in a little boiling salted water until they are firm to the bite and drain well. Then turn the kohlrabi slices in flour, egg and breadcrumbs. Bake the slices in a large pan in heated oil until crispy brown on both sides and drain on kitchen paper. Serve with the basil foam.
- Basil foam:
- Sauté the potato and shallot cubes in 1 tablespoon of oil, add the broth and 100 ml of the cream and simmer for 15 minutes. Add the basil, puree the mixture, season heartily with salt and pepper.
- Whip the rest of the cream until it is half stiff and fold it into the basil foam just before serving.
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