Summary

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

1. 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.
2. Basil foam:
3. 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.
4. Whip the rest of the cream until it is half stiff and fold it into the basil foam just before serving.