Remove the skin from the kohlrabi, finely chop the tender green. Cut kohlrabi into 1 cm thick slices. Melt light butter in a frying pan, sauté kohlrabi slices on 2 or automatic heat 4 to 5 for approx. 5 min. on both sides, place in a gratin dish. Beat egg whites until stiff. Mix herb cheese with egg yolk, yogurt and spices. Stir kohlrabi greens, parsley and snow into cheese mixture. Evenly coat the kohlrabi slices with the cheese mixture and bake in the oven. Serve with a whole wheat roll.
Circuit:
200 to 220 °C , 2nd sliding rack v. U.
170 to 190 °C , convection oven
12 to 15 min
Recipe calendar of the Bochum public utility company
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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