Summary

Ingredients

• 600 g kohlrabi
• 250 g spinach leaves
• salt and pepper
• 300 g ribbon noodles
• 40 g butter
• 40 grams flour
• 300 ml milk
• 300 ml broth
• 50 g cheese (Gruyère)
• Nutmeg, freshly grated

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Instructions

1. Wash, peel, halve and slice the kohlrabi. Pre-cook in boiling salted water for 3 minutes. Remove from the water, rinse and drain. Clean the spinach and wash it well. Blanch in the kohlrabi water for 30 seconds. Stand out, put off, and express. Cook the ribbon noodles in the boiling vegetable water according to the instructions on the packet until they are firm to the bite.
2. Heat the butter, add the flour and let it sweat while stirring. Pour in the milk and stock, bring to the boil and simmer a little while stirring. Grate the cheese and let it melt in the sauce. Season the sauce with salt, pepper and nutmeg.
3. Drain the ribbon noodles and drain well. Put the vegetables in a baking dish and pour the sauce over them. Bake in the preheated oven for about 25 minutes (electric stove 200 ° C, gas level 3, convection 180 ° C).