Kohlrabi Nuggets

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	45 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel and wash the kohlrabi, cut into 1 cm thick slices and quarter them. Blanch the kohlrabi in boiling salted water for about 2 minutes, remove and drain.
Mix the polenta, ground hazelnuts and breadcrumbs in a deep plate. Whisk the eggs in a deep plate, season with salt and pepper. Turn the kohlrabi pieces first in the flour, then in the egg. Finally, bread in the breadcrumb mix.
Heat 4 tablespoons of oil in a large pan. Fry the kohlrabi in portions for 2 to 3 minutes until golden brown.
Pluck the herb leaves and chop. Mix with quark and milk, season with a little salt, pepper, paprika powder and lemon juice. Wash the cucumber, peel if you like. Wash and clean the radishes, cut both into thin slices or slice and mix.
Mix the vinegar, the remaining oil (2 tablespoon), a little salt and pepper into a dressing and fold into the cucumber and radish mixture.
Serve the nuggets with quark and cucumber and radish salad.

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