Cut the onions into cubes. Remove the kohlrabi greens, but save the fine green leaves. Peel the kohlrabi and cut into thin slices.
Coarsely grate the cheese. Sauté the onions in 2 tablespoons of butter. Add the kohlrabi and sauté. Pour in cream and cook for ten minutes. Remove from heat and add half of the cheese. Season with salt, pepper and nutmeg. Beat the eggs and mix them in.
Pour the kohlrabi with the egg cream into a shallow baking dish. Sprinkle the remaining cheese on top.
Put into the oven at 200 degrees and bake for half an hour. Meanwhile, finely chop the tender kohlrabi greens and sprinkle over the casserole before serving.
Preparation Tip:
Only kohlrabi, which is offered with its green leaves, is really fresh. Also, when buying, make sure that the tuber is smooth and without cracks. Too old kohlrabi is usually woody.
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