Carrot and Kohlrabi Gratin with Herb Quark

Ingredients

• 300 g Carrots (3 medium)
• 300 g Kohlrabi (1 medium)
• 50 g Onions (1 medium)
• 1 sprig rosemary
• 1 tbsp Rapeseed Oil
• 2 cloves Allspice
• 50 ml Vegetable broth
• 2 Eggs
• 250 g Quark (40% fat)
• 5 tbsp Milk (3.5% fat)
• 50 g Italian herbs (frozen, 1 pack)
• Salt
• Pepper
• 30 g Sunflower seeds (2 tbsp)

Instructions

1. 1.

   Wash and peel the carrots and kohlrabi. Slice the carrots thinly and cut the kohlrabi into sticks.

2. 2.

   Peel and dice the onion. Rinse and shake off the rosemary.

3. 3.

   Heat the rapeseed oil in a pot. Sauté the onion in it over medium heat until translucent. Then add the carrots and kohlrabi and sauté for about 2 minutes.

4. 4.

   Add the rosemary, allspice, and vegetable broth. Cook everything over medium heat for 10-12 minutes. Remove from heat and let cool slightly.

5. 5.

   In the meantime, mix the eggs, quark, milk, and herbs in a bowl. Season with salt and pepper.

6. 6.

   Add the carrots and kohlrabi to the herb-egg-quark mixture. Fill everything into a baking dish and spread evenly. Bake in a preheated oven at 180 °C (Fan: 160 °C, Gas: Level 2-3) on the middle rack for about 25 minutes.

7. 7.

   In the meantime, toast the sunflower seeds in a non-stick pan until golden brown. Sprinkle over the gratin and serve.