Summary

Ingredients

• 1 kohlrabi
• 1 carrot (s)
• 2 spring onion (s)
• 200 g cream cheese, rainier
• 2 egg (s)
• 4 stems sage
• 4 stalk / s basil
• 50 g parmesan cheese
• 2 tablespoon flour
• 2 tablespoon clarified butter
• some salt and pepper

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Instructions

1. Peel the kohlrabi, cut in half and cut into 1 cm thick slices. Clean, peel and roughly grate the carrot. Clean the spring onions and cut into very fine rings. Wash the sage, spin dry and finely chop. Rinse the basil and finely chop the leaves. Remove the rind from the parmesan and finely slice or grate.
2. Bring lightly salted water to a boil in a small saucepan. Then cook the kohlrabi slices in it for about 6 to 8 minutes. Drain, drain well and let cool.
3. Fold the carrots, spring onions, half of the sage and basil into the cream cheese and season with a little salt and pepper. Mix the eggs, parmesan and the second half of the sage in a deep plate with a fork. Put the flour in a second plate. First roll the kohlrabi slices thoroughly in the flour, then knock them off and pull them through the egg-parmesan mixture and press them down well. Heat the clarified butter in a pan and fry the breaded kohlrabi slices over medium heat for about 3 to 4 minutes on each side until golden brown. Then drain well on kitchen paper.
4. Arrange the cream cheese on plates, add the kohlrabi schnitzel, garnish everything with a little sage and basil and serve immediately.