Kohlrabi escalope with chervil polenta

Kohlrabi with parmesan, lemon and carrot thanks Polenta with chervil.

Ingredients for 4 servings

Kohlrabi escalope
• 2 kohlrabi, (each 400 g) salt
• 3 eggs
• 100 g Italian hard cheeses, (e.g.Grana Padano)
• 3 tablespoons flour
• 4 tablespoons olive oil

Lemon carrots
• 600 g bunched carrots
• 40 g butter
• 2 tablespoons brown sugar
• 5 tablespoons lemon juice
• 100 ml mineral salt
• 2 tsp finely grated lemon zest bio

Chervil polenta
• 200 ml milk
• 300 ml vegetable stock salt
• 120 g polenta (cornmeal)
• 1 bunch parsley
• 150 g cream cheese, (40%)

Time: 50 min plus cooking time 50 minutes

Preparation

1. For the Kohlrabi escalope clean, peel, cut into 1.5cm thick slices. Cook turnip greens in a little boiling salted water in 8-10 minutes until al dente, rinse, drain well in Punch and pat dry with a kitchen towel.

2. Whisk the egg in a deep plate and season lightly with salt. Finely grate cheese. Put the flour in a deep plate.


3. For the lemon carrot carrots clean, leaving 2-3 cm are green. Carrot peel, halve carrot thicker along. Melt the butter in a shallow pan. Sugar, lemon juice and mineral water admit. Low heat cook briefly until the sugar has dissolved. Carrots admit and season lightly with salt. Carrots covered on low heat 15-18 minutes until al dente. Sprinkle lemon zest over the carrots for 1-2 minutes before end of cooking.

4. Boil for chervil polenta and milk broth with 1 teaspoon salt. Polenta into loyal and swell with occasional stirring for 10 minutes at low heat. From 4-5 chervil stalks aside for garnish, finely chop remaining chervil with the delicate stems. Quark stirs among the polenta, boil and stir in parsley. Keep warm.

5. Stir the grated cheese into the eggs for the kohlrabi escalope. Heat oil in a large non-stick pan. Contact kohlrabi slices in flour, tap off excess flour, then pass through the egg mixture and fry in hot oil immediately. Golden brown 2-3 minutes over medium heat, fry on each side. Short let drain on paper towels. Arrange on warmed plates with the lemon carrots and chervil polenta. With plucked chervil leaves and serve immediately garnished.

Nutritional information per serving: 693 kcal
• 28 g protein
• 39 g fat
• 53 g carbohydrates