Peel and quarter the kohlrabi and cut into 0.5 cm thick slices. Peel the carrots and cut them to the same thickness. Layer both in a baking dish and mix together the milk, cream and eggs and then season with pepper, salt and nutmeg. Pour the egg milk over the vegetables and leave in the oven at 180 degrees for about 40 minutes.
The green of the kohlrabi can be chopped over the casserole before serving.
Goes well with: pork fillet, beef fillet or just smoked trout fillets.
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