Kohlrabischnitzel with Breading

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 700 g kohlrabi, sliced, peeled
  • 250 g carrot (s), cleaned and rated
  • 125 g cheese (Edam), rated
  • 2 egg (s), whisked
  • some oil
  • 125 ml milk
  • 90 g flour
  • 3 tablespoon butter
  • Parsley, chopped
  • Chives, cut into rolls
  • Vegetable broth, instant
  • pepper
Kohlrabischnitzel with Breading
Kohlrabischnitzel with Breading

Instructions

  1. Cook the kohlrabi in boiling water for about 8 minutes. Catch 125 ml of the vegetable water when draining. Heat the butter and sweat 3 tablespoons of flour. Deglaze with vegetable water and milk, bring to the boil and simmer for about 5 minutes. Season with pepper and the vegetable stock powder, keep warm.
  2. Mix the carrots and cheese on a plate. Put the rest of the flour on a plate. Turn the kohlrabi slices in the flour, then in the eggs and finally in the carrot-cheese mixture. Make sure to press something down.
  3. Fry the kohlrabi slices in the hot oil for about 2 minutes on each side.
  4. Arrange with the sauce on the plate and sprinkle with chives and parsley.
  5. We also make small potatoes and a crunchy salad.

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