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Kohlrabischnitzel with Chervil Polenta

5.0

Spruced up three times: kohlrabi with parmesan, carrot with lemon, and polenta with chervil.

Kohlrabischnitzel with chervil polenta

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Spruced up three times: kohlrabi with parmesan, carrot with lemon, and polenta with chervil.

  • Completed in: 50 minutes plus cooking time 50 minutes 
  • Difficulty: easy
  • Per serving: Energy: 693 kcal, carbohydrates: 53 g, Protein: 28 g, Fat: 39 g

Ingredients (for 4 servings)

  • Kohlrabischnitzel
    • 2 Kohlrabi (400 g each)
    • Salt
    • 3 Eggs (class M)
    • 100g Italian hard cheese (e.g. Grana Padano)
    • 3Tbsp flour
    • 4th Tbsp olive oil
  • Lemon carrots
    • 600g bunch of carrots
    • 40g butter
    • 2Tbsp brown sugar
    • 5Tbsp lemon juice
    • 100ml of mineral water
    • Salt
    • 2tsp organic lemon peel (finely grated)
  • Chervil polenta
    • 200ml of milk
    • 300ml vegetable broth
    • Salt
    • 120g polenta (corn grits)
    • 1 Bunch of chervil
    • 150g cream quark (40%)

 

  1. For the kohlrabi cutlets, clean and peel the kohlrabi and cut into approx. 1.5 cm thick slices. Cook the kohlrabi in a little boiling salted water for 8-10 minutes until al dente, rinse, drain well in the colander, and pat dry with a kitchen towel.
  2. Whisk eggs in a deep plate and season lightly with salt. Finely grate the cheese. Put the flour in a deep plate.
  3. For the lemon carrots, clean the carrots, leaving 2-3 cm of green to stand. Peel the carrots, halve the thicker carrots lengthways. Melt the butter in a shallow saucepan. Add sugar, lemon juice, and mineral water. Let simmer briefly over mild heat until the sugar has dissolved. Add the carrots and season lightly with salt. Cover the carrots and cook them al dente over mild heat for 15-18 minutes. Sprinkle lemon zest over the carrots 1-2 minutes before the end of the cooking time.
  4. For the chervil polenta, briefly bring the milk and stock with 1 teaspoon salt to the boil. Sprinkle in the polenta and let it soak over mild heat for 10 minutes, stirring occasionally. Put 4-5 stalks of the chervil aside for garnish, finely chop the remaining chervil with the tender stalks. Stir the quark into the polenta, bring to the boil briefly and stir in the chervil. Keep warm.
  5. For the kohlrabi schnitzel, stir the grated cheese into the eggs. Heat the oil in a large non-stick pan. Turn the kohlrabi slices in the flour, knock off the excess flour, then pull through the egg mixture and fry immediately in the hot oil. Fry until golden brown for 2-3 minutes on each side over medium heat. Drain briefly on kitchen paper. 
  6. Serve with the lemon carrots and chervil polenta on preheated plates. Serve immediately garnished with torn chervil leaves.

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