Summary

Ingredients

• 1 large kohlrabi (approx. 700 g)
• 100 g polenta (corn rits)
• 100 g hazelnuts, round
• 100 g breadcrumbs
• 3 egg (s)
• some salt and pepper
• some flour for turning
• 6 tablespoon oil
• 1 bunch herbs, mixed (e.g. chives, parsley, dill, thyme)
• 250 g quark (20% fat)
• 50 ml milk
• some paprika powder
• some lemon juice
• 1 cucumber (s)
• 1 bunch radishes
• 2 tablespoon white wine vinegar

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Instructions

1. 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.
2. 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.
3. Heat 4 tablespoons of oil in a large pan. Fry the kohlrabi in portions for 2 to 3 minutes until golden brown.
4. 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.
5. Mix the vinegar, the remaining oil (2 tablespoon), a little salt and pepper into a dressing and fold into the cucumber and radish mixture.
6. Serve the nuggets with quark and cucumber and radish salad.