Summary

Ingredients

• 1 kg kohlrabi
• 1 kg potato (s)
• 2 cloves garlic)
• Salt and pepper
• 500 ml soy cream (soy cream cuisine)

For the crust:

• 4 tablespoon almond butter
• 1 clove garlic
• 0.5 ½ lemon (s), squeezed
• Salt and pepper
• 0.5 teaspoon ½ herbs Provence
• 4 tablespoon breadcrumbs

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Instructions

1. Peel the kohlrabi and potatoes and cut into very thin slices with the food processor. Then peel the garlic cloves and mix them together with salt, pepper and the soy cream in a blender. Now layer the potatoes and kohlrabi alternately in the baking dish so that the potatoes are on top at the end. The reason for this is that kohlrabi would burn, but potatoes form a nice tasty crust.
2. Now the casserole goes in the oven at 160 ° C for one hour. Tip: It is best to place it on the bottom of the oven, so the cream can boil better and the potatoes and kohlrabi cook better.
3. Then the topping of almond butter, garlic, lemon juice, pepper, salt and herbs of Provence is mixed and spread on the casserole with a brush. Finally sprinkle with the breadcrumbs and place in the oven again for 15 minutes at 180 ° C.
4. A fresh salad goes well with it.
5. A great potato and kohlrabi casserole with a wonderful sauce and a delicious crust of almond butter. It`s vegan and easy to make.