Summary

Ingredients

• 2 kohlrabi
• 0.25 liter ¼ vegetable stock
• salt and pepper
• 2 slices cooked ham
• 2 slices Gouda, medium-aged
• Flour
• 1 egg (s)
• Breadcrumbs
• Clarified butter

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Instructions

1. Peel the kohlrabi, cut into approx. 0.5 cm thick slices, sauté in the vegetable stock for five minutes. Take out, drain well in a sieve, dab with kitchen paper if necessary. Only the four largest slices per kohlrabi are used.
2. Salt and pepper the kohlrabi slices. Cut the ham and cheese to the size of the kohlrabi and place between two slices of vegetables. Turn first in flour, then in the beaten egg and finally in breadcrumbs.
3. Heat the clarified butter in a pan and fry the kohlrabi-cordon bleu over medium heat until brown.
4. Herbal quark or a sour cream-based dip and mixed salad go well with it.
5. Either dice the remaining kohlrabi slices and serve with the cordon bleu tossed in a little butter or use for another dish.