Summary

Ingredients

• 300 g potato (s), floury, diced
• 200 g kohlrabi, diced
• 200 g carrot (s), sliced
• 2 egg yolks
• 30 g butter, cut into pieces
• 5 tablespoon breadcrumbs
• 1 teaspoon Baking powder
• little pepper
• Salt water

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Instructions

1. Cook the potatoes and vegetables in salted water over medium heat for about 20 minutes until soft. Drain the water. Let the remaining moisture evaporate by moving the pan back and forth on the switched-off plate until the potatoes are whitish and dry.
2. Drive the potatoes and vegetables through the brisk Lotte or pass them through a sieve. Stir in the remaining ingredients, season.
3. Pour the mixture into a piping bag with a smooth nozzle (approx. 10 mm), squirt approx. 6 cm long sticks onto a baking sheet lined with baking paper.
4. Bake for about 15 minutes in the middle of the oven preheated to 220 ° C. This goes well with ketchup or herb quark.